Cucumber Sour Cream

By á-174942

Ingredients

• 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

Details

Servings 2

Preparation

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.