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Cucumber Sour Cream


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  • 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


Servings 2


Step 1

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.

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