Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup (packed) baby spinach leaves
1
cup (packed) arugula leaves
1
/2 shallot
3
/4 cup sour cream
3
tablespoons whole grain Dijon mustard
1
/2 cup chopped seeded peeled cucumber
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Preparation
Step 1
Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. DO AHEAD Can be prepared 6 hours ahead. Cover and refrigerate.
Step 2
Stir cucumber into sour cream mixture. Season to taste with salt and pepper.