1 shallot 2 cloves garlic 1 bunch watercress 8 oz cottage cheese 8 oz cream cheese 5 oz carton soured cream juice of half a lemon seasoning Parsley (chopped)
Chop shallot and garlic very finely. Shred watercress (use a little stalk). Blend both cheeses and the soured cream. Add other ingredients and mix. Season well, especially pepper. Leave covered in the fridge overnight to ensure all the flavours are well infused.
Sprinkle with parsley and serve with crisps or crackers.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!