Sometimes you need to get creative with your dips. You may want spinach artichoke dip, but don’t want the after effects of all that richness and cheese. This dip is thick, filling, and is very easy to make.
- Prep Time: 10m
- Cook Time: 5m
- Total Time: 15m
- 2 large ripe avocados
- 1/2 c fresh spinach leaves
- 3/4 c coconut yogurt
- 1 tbsp. fresh lime juice
- 3 tbsp. extra virgin olive oil
- 1/4 c fresh cilantro, chopped
- 1 garlic clove, crushed
- sea salt & pepper, to taste
- extra virgin olive oil to drizzle on top
- Trim the fresh spinach leaves. Place them in a large saucepan. Pour boiling water onto the spinach until fully covered. Place a lid on top of the saucepan. Set aside for 2 minutes. Drain the spinach and rinse with cold water.
- Using your hands, squeeze the cooked/blanched spinach leaves to remove all the extra water.
- Eventually, pat dry onto absorbent paper to remove all the extra water.
- In a food processor, add the cooked spinach. Add the rest of the ingredients: mashed ripe avocado, garlic clove, cilantro, coconut yogurt, lime juice, and olive oil. Process until smooth - about 2 minutes on high speed. Add sea salt and pepper to taste.
- Transfer into a bowl. Drizzle extra virgin olive oil on top. Refrigerate for 30 minutes and add whatever toppings you like. Freshly diced tomatoes, chopped, onions, and cooked red kidney beans make great additions to this dip.