Spinach Arugula Dip



Time Preparation:

15 minutes


  1. 1 cup fresh spinach
  2. ½ cup fresh arugula
  3. 2 shallots
  4. 1 cup low fat sour cream
  5. ½ cup low fat cottage cheese
  6. 1 can diced water chestnuts (drained and rinsed)
  7. 2 scallions
  8. finely diced
  9. 1 lemon (juice)
  10. 1 tsp. salt
  11. ½ tsp. freshly ground pepper


In a medium saucepan, over medium high heat sauté shallot in olive oil. Sauté until tender. Add spinach and arugula; cover, reduce heat to low and cook until wilted about 2 minutes.

Transfer spinach and arugula mixture to food processor and blend until smooth. Add all remaining ingredients and blend until smooth. Recipe compliments of Chef Britta Kramer of The Private Palate.

Kangaroo Pita Chips - Spinach Arugula Dip


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