This is a green dip we had as a Friday night snack with some carrots, rutabaga (Swedish turnip), and corn chips. Arugula dip is great with any kind of chips and veggies, and we also serve this as a sauce with potatoes, or in a bun with a veggie burger.
- 1,5 dl plain (Alpro) soy yogurt
- 1 dl coarsely chopped arugula
- 1-2 cloves garlic, crushed
- 1-2 teaspoons raw cane sugar
- 1 teaspoon salt
- freshly ground black pepper
- 2 tablespoons fresh parsley
- 2 teaspoons dried basil
We always cut fresh herbs with scissors in a cup, a technique learnt from my step mom, and that’s what Heikki did with arugula in this recipe. First, he stuffed the leaves in a cup, and then just cut them with scissors until they were fine enough. Then he just mixed all the ingredients and checked the taste balance.
Even with dried basil, this is a very fresh tasting dip, but obviously fresh basil would be even better. It’s just pretty expensive in Finland, so I replace it with the dried kind if it doesn’t affect the taste of the dish too much.