Cucumber Sour Cream
- 1 cup baby spinach leaves - (packed)
- 1 cup arugula leaves - (packed)
- 1/2 shallot
- 3/4 cup sour cream
- 3 tablespoons whole-grain Dijon mustard
- 1/2 cup chopped seeded peeled cucumber
Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Stir cucumber into sour cream mixture. Season to taste with salt and pepper.
This recipe yields about 2 cups.