Creamy Spinach Dip

13 Aug Creamy Spinach Dip

1 serving = 3 tablespoons | 1 fat, 1 veggie

Ingredients

• 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

Directions

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.