Thursday, December 10, 2009

Holiday Crowd Pleaser: Creamy Spinach Dip

It’s not the greasy, cheesy, mayonnaisey mess that restaurants serve – but that’s a good thing! No one will complain that they miss all that fat when you bring this the holiday party, because this dip is so yummy! Avocados are the secret ingredient that makes it rich and creamy. I got inspiration for this from Alissa Cohen’s Spinach Dip recipe in Living on Live Food, and kicked things up a little with more spices and flavoring. You could do even more, adding fresh or sundried tomatoes, or more of your favorite herbs.


16 oz baby spinach (Adult spinach is fine, too)

2 large or 3 medium, quite ripe avocados

2 large cloves of garlic

½ of a lemon’s worth of juice (about 2 tablespoons, or more if you like lemon)

1 teaspoon onion powder

¼-1/2 teaspoon cayenne

1-1 ½ teaspoons salt

¼ cup packed fresh basil

Start by pureeing spinach in the food processor. It may take a while to get going, just be patient, and keep scraping down sides. Then add avocados, and the rest of your flavoring.Adjust salt, pepper, lemon, etc as necessary – working with fresh veggies means you never quite know how much seasoning it might need. Blend well, and serve with veggies to dip. My favorite is endive. Raw appétit!


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