Arugula & Sun-dried Tomato Dip
Fresh, peppery arugula makes a nice change from spinach in this dip.
Ingredients
- 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
Instructions
- 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.
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?