Hot Arugula Dip
Fall / Winter / Appetizer / Coconut Oil / Cook / Gluten Free / LouAna / Side Dish / Vegetarian /
We’re all familiar with the classic spinach dip, but we’ve thrown out the spinach and in its place: arugula. It’s peppery, bright, and gives this dip a simple twist on a wonderful classic.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 15 minutes
Bake time: 20 to 25 minutes
Total time: 50 minutes
Serves: 8 to 10 (as an appetizer)
2 tablespoons LouAna® Coconut Oil or LouAna® Organic Coconut Oil
1/2 medium yellow onion, thinly sliced
2 garlic gloves, minced
8 ounces arugula
1/4 cup milk
4 ounces cream cheese
1/2 teaspoon black pepper
Dash of hot sauce
2 dashes Worcestershire sauce
4 ounces grated Gruyere cheese
Pita chips or crackers, for dipping
Preheat oven to 425° F. Grease a small baking dish with coconut oil.
In a large sauté pan over medium-low heat, add coconut oil, onions and garlic. Sprinkle with salt. Sauté for 10 minutes until soft and translucent. Add arugula, in batches as needed, sprinkling with salt and 1/2 teaspoon of black pepper. Allow to wilt and cook down. Once wilted, transfer mixture to a bowl.
Warm milk in the same pan, over medium heat. Mix in cream cheese and allow to melt. Add back onions and arugula. Season with black pepper, dashes of hot sauce and Worcestershire sauce. Slowly stir in Gruyere cheese, about 1/2 cup at a time and allow to slowly melt.
Transfer to prepared baking dish and bake on the top rack of the oven for 20 to 25 minutes until bubbly and golden brown.
Serve warm with pita chips or crackers.
We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.
Hot Arugula Dip Recipe photo credits: LouAna
Parker on 07.13.21
Jackie on 03.13.15
This is my first recipe with coconut oil. Sounds like something I will love. Thank you for sharing.