Hmmm, did we mention that October and November are two of our busiest months of the year? Oh yes, because many of the Cancer Groups we work with have survivor celebrations, the corporate world is getting all of their meetings and workshops in before the holidays, and well – its just that busy time of the year!

Thus, the late Spicy Tuesday – But it’s worth it, we promise. This dip is cool and creamy, zesty and spicy in a super-yummy-green-veggie way! With only 4 ingredients, this recipe creates not only a delicious dip, but is also great as a salad dressing, or in a baked potato, as a spread on a sandwich. It’s good on anything that needs a little zip of creamy goodness.

The bright taste of arugula is what gives this dish its flair. Arugula is also known as rocket salad because of its pop of peppery flavor. It is a less recognized cruciferous vegetable that provides many of the same benefits as the notoriously nutritious better-known vegetables in the cruciferous family such as broccoli, kale and Brussels sprouts. Studies have suggested that the sulfur-containing compounds that give cruciferous vegetables their bitter bite are also what give them their cancer-fighting power.

So keep eating these greens as we get into flu and cold season !

Zesty and Cool Arugula Dip

1 Log (8oz) Goat Cheese

¼ – ½ Cup of Nonfat Greek Yogurt (depending on the consistency desired)

1 Bag (4- 6 oz) Arugula

1 Tsp Lemon Juice

Sea Salt and Freshly Cracked Black Pepper

Set aside a few leaves of arugula to chop for garnish. Whiz the goat cheese, yogurt remaining arugula and lemon juice in the food processor.  Season to taste with salt and pepper. Done! Yum!

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