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Want Greens? Dip In!

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Not all the greens in your diet have to sit still on your plate or in your salad bowl. Delicious, indulgent dips like this one can go to a party or make even a bag lunch seem special — and it’s got lots of vitamins A and C, thanks to organic arugula and spinach!

Customers at our Farm Stand's Organic Kitchen in Carmel Valley, CA, crave this creamy green sauce that, despite its spicy name, has just a slight bite. Arugula gives the aioli its peppery freshness, and baby spinach provides its delicate green color.

Fresh and piquant, arugula aioli makes a great dip for raw vegetables, steamed artichokes and chips. Its devotees also love it spread on flank steak sandwiches or drizzled over beef kabobs.

So whip up a batch of this lovely fresh aioli for your favorite dippable veggies or other snacks. Will you sneak the greens in it past anyone in your family? 

  • Jalapeño Arugula Aioli

  • From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
    Serves 6 (makes about 1-1/2 cups) | Prep time: 15 mins; Refrigerator time: 3 hrs

  • While some jalapeño peppers are fairly mild, others are quite hot. If the jalapeños are too hot for your taste, use less and leave out the ribs and seeds. Although this recipe comes together very quickly, it needs to rest in the refrigerator for at least 3 hours for the flavors to develop, so plan accordingly.
     
  • Ingredients

  • 2 Fresh jalapeño peppers (to taste)
  • 2 small Cloves Earthbound Farm Organic Garlic
  • 1 large Egg (see note)
  • 1 tablespoon Dijon mustard
  • Grated zest of 1 lemon
  • 1 tablespoon Fresh lemon juice
  • 1 cup Earthbound Farm Organic Baby Arugula (packed)
  • 1 cup Earthbound Farm Organic Baby Spinach (packed)
  • 1/4 teaspoon Salt (or more to taste)
  • 1/2 cup Olive oil
  • 1/2 cup Canola oil
  •  
  • Directions

  • Cut off and discard the stem end of the jalapeño(s). Cut the jalapeño(s) into quarters and place in a food processor (do not remove the seeds and ribs). Add the garlic and pulse until finely minced. Add the egg, mustard, lemon zest and juice, arugula, spinach and salt to the food processor and process until smooth.
  •  
  • With the machine running, add the olive and canola oils in a slow, steady stream. Taste for seasoning, adding more salt if needed. Transfer the aioli to a clean container and cover it. Refrigerate the aioli for at least 3 hours before serving to allow the flavors to develop. The aioli can be refrigerated, covered, for up to 3 days.
  •  
  • Note: The egg in this aioli remains uncooked, so if you decide to make it, be sure to use only a very fresh egg that has been kept refrigerated.
  •  
  • Calories per 1/4 cup serving (4 tablespoons): 350, Fat 38 grams, Cholesterol 35 mg, Sodium 180 mg, Carbohydrates 2 grams, Fiber 0 grams, Sugars 0 grams, Protein 2 grams. Daily Values: Vitamin A 20%, Vitamin C 10%, Calcium 2%, Iron 2% (based on a 2,000-calorie diet).

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