Creamy Spinach Dip

Creamy Spinach Dip

1 serving = 3 tablespoons | 1 fat, 1 veggie


  • 2 large ripe avocado or about 2 cups of mashed avocado
  • 1/2 cup fresh spinach leaves (blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach)
  • 1/2 cup plain yogurt
  • 1 tablespoon lime juice
  • 3 tablespoon avocado or olive oil
  • 1/4 cup fresh coriander, chopped
  • 1 garlic cloves, crushed
  • Salt, pepper – adjust regarding taste


  1. Trim the fresh spinach leaves.
  2. Place them onto a large saucepan. Pour boiling water onto the spinach until fully covered.
  3. Place a lid on top of the saucepan. Set aside for 2 minutes.
  4. Drain the spinach and rinse with cold water.
  5. Using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water.
  6. Eventually, pt dry onto absorbent paper to remove all the extra water.
  7. In a food processor with S blade attachment, add the cooked drainer spinach.
  8. Add the rest of the ingredients: mashed ripe avocado, crushed garlic, coriander, yogurt, lime juice and avocado oil.
  9. Process until smooth – about 2 minutes on high speed.
  10. Adjust salt and pepper.
  11. Transfer into a bowl. Keep in fridge until serving.  Lasts for 3 days in the fridge.
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