Ming Tsai’s Watercress-Artichoke Dip With Whole-Wheat Pita Chips

By catgirl

Ingredients

• 1 large yellow onion or 4 shallots, sliced thin
• Grape-seed or canola oil for cooking
• 1 cup finely chopped jarred artichokes
• 2 cups blanched watercress
• 1 cup mayonnaise
• 1/2 cup shredded Gruyère
• 1/2 cup breadcrumbs (like panko)
• 2 tbsp extra-virgin olive oil

Details

Adapted from droz.com

Preparation

Step 1

1. In a sauté pan, add 2 tablespoons of either grape-seed or canola oil and add onion or shallots. Keep heat on low and allow onion or shallots to caramelize. Set aside to cool. Once cool, finely dice.


2. In a large pot, heat water. Once boiling, add enough salt to make the water taste like salty seawater. Add the watercress and cook for 30 seconds to 1 minute. Strain and place immediately into a large bowl filled with ice water to shock. Once cooled, drain and dry the watercress. Separate the stems from the leaves and finely dice. Save 4-6 pieces of watercress whole for garnish.


3. In a large bowl, combine the onion, artichokes, watercress, mayonnaise, and Gruyère. Spoon into a skillet.


4. Preheat an oven to 350°F.


5. In a small bowl, combine the breadcrumbs and the extra-virgin olive oil. Top the skillet with the breadcrumb mixture and place in the oven for 20 minutes, or until hot and bubbly.


6. Serve with whole-wheat pita chips.