Appetizers

SPINACH AVOCADO DIP RECIPE | VEGAN

INGREDIENTS:

SPINACH AVOCADO DIP

  • 1/2 cup fresh spinach leaves blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach
  • 2 large ripe avocado about 2 cup of mashed avocado
  • 1 garlic cloves crushed
  • 1/4 cup fresh coriander chopped
  • 3/4 cup dairy free coconut yogurt (made at of 100% coconut cream, pure fat) or cream cheese
  • 1 tablespoon lime juice
  • 3 tablespoon Extra Virgin Avocado Oil or vegetable oil of your choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon Extra virgin avocado oil to drizzle on top

INSTRUCTIONS:

  • Trim the fresh spinach leaves. Place them onto a large mixing bowl and cover with boiling water. Cover. Set aside for 2 minutes
  • Drain the spinach, rinse with cold water and using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water. Eventually, pat dry between two sheets of absorbent paper to remove all the extra water.
  • In a food processor, with S blade attachment, add the spinach, mashed ripe avocado, crushed garlic, coriander, coconut yogurt, lime juice, avocado oil, salt and pepper.
  • Process until smooth – about 2 minutes on high speed. 
  • Transfer into a bowl. Drizzle extra virgin avocado oil on top if you like.
  • Refrigerate at least 30 minutes or overnight before serving to blend the flavor.
  • This recipe serve 12 portions, nutrition panel is for 1 serve.
  • Serve with my keto tortillas chips recipe

.

Source:sweetashoney.co