Cucumber Sour Cream |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 |
| 1 | Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. Stir cucumber into sour cream mixture. Season to taste with salt and pepper. |