Updated: Jun 8
I love the flavor of watercress, and mixed with cream cheese and heavy cream, it adds a depth of flavor that is so satisfyingly creamy. I used this as a filling for my Sally Lunn buns, but I think it would also make a great spread for sesame bagels.
1 bunch of watercress (leaves only), approximately 1 packed cup
4 ounces cream cheese at room temperature
1 tablespoon heavy cream
1 teaspoon salt
Yields: 1 cup
Prep Time: 10 minutes
Cook Time: none
Chop the water cress and place in a bowl.
Add the cream cheese and heavy cream and mix well.
Add the salt and keep mixing until mixture comes together.
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