From the 90th Birthday party I had a punnet of Arugula leftover in the fridge.
When you have read my blogs, you will know that Arugula is not one of my favourite kinds if leafy greens. I always try to stay away from it. But one punnet went under the Cheeseboard and one was left behind.
Now I needed to do something with it. I optioned for a dip. The combination with dairy products and nuts made the taste tolerable.
Ingredients for 4:
100 g arugula
120 g cream cheese, 180 g Greek yogurt
1 spring onion, 1/3 lemon juiced
20 g pine nuts, 20 g pistacchio nuts
Salt and pepper
Put all of it in a strong blender and mix.
Serve with taco chips or bread sticks or hot potatoes
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