Cucumber Sour Cream

• 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.
2. Add sour cream and mustard; process just until blended.
3. Transfer to medium bowl.
4. (Can be prepared 6 hours ahead.
5. Cover and refrigerate.)
6. Stir cucumber into sour cream mixture.
7. Season to taste with salt and pepper.

baby spinach leaves, arugula, shallot, sour cream, whole grain dijon mustard, cucumber

Taken from www.epicurious.com/recipes/food/views/cucumber-sour-cream-107940 (may not work)