arugula dip

Arugula & Sun-Dried Tomato Dip


arugula dip

Arugula & Sun-dried Tomato Dip

Fresh, peppery arugula makes a nice change from spinach in this dip.
Prep Time 10 minutes
refrigeration time 2 hours
Course Appetizer, Snack
Cuisine American


  • 16 oz fresh baby arugula
  • 3 tablespoons finely chopped sundried tomatoes in oil
  • 1/4 small red onion, very finely diced
  • 1/2 stalk celery very finely diced
  • 16 oz sour cream
  • 2 tablespoons mayo
  • 2 tablespoon fresh or freeze dried chopped chives
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon ground mustard
  • 1 teaspoon garlic herb seasoning
  • 1 1/2 tablespoons dehydrated onion
  • freshly ground black pepper


  • Heat a small amount of water to large skillet. Add the arugula in batches until wilted. Thoroughly squeeze dry.  Coarsely chop. Place in a medium bowl.
  • Stir in the remaining ingredients until well distributed.
  • Refrigerate at least one hour and up to overnight before serving.
Keyword dip

Why does spinach get all the dip glory? I actually kind of prefer arugula when I’m adding other assertive flavors like onions, sun-dried tomatoes, ground mustard, and Parmesan. It has more of a peppery bite and holds its own rather than disappearing into the dip.

I think we need to normalize making dip outside of party settings. Sometimes you just want dip! My mom would make dip for our school lunches growing up. It keeps for a few days in the fridge and really adds a spark to your day. Why not?

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