inthekitchen
4 years ago10,000+ Views
INGREDIENTS 1 ripe avocado ½ cup veganaise The juice of ½ lime 1 tsp agave nectar 1 tsp cider vinegar Pinch Himalayan or fine sea salt Few grinds freshly cracked pepper 300g baby spinach leaves, chopped 1 cup water chestnuts, drained and chopped 50g sundried tomatoes, chopped INSTRUCTIONS Cook the spinach for a minute or two, until just wilted. Squeeze dry and set aside. Add avocado, mayo, lime juice, agave, salt and pepper to the bowl of a small foor processor and process until smooth and creamy. Add spinach, water chestnuts and sundried tomatoes and process on pulse until well combined. Chill for a few hours before serving to allow for flavors to fully develop (not absolutely necessary but preferable); to avoid discoloration, cover with plastic film placed directly on top of the dip (in direct contact with the dip) This will keep in the fridge for a few days, so long as you keep it well covered and avoid contact with air.
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Ohh! I love the crunch that those water chestnuts are going to bring :)
I'm going to a potluck this weekend, and I might bring this! There's a lot of people invited who are dieting, so I'm sure I'll get a lot of thank yous, hahaha.
This would make an amazing party platter!
You can't go wrong when avocado is the first ingredient!
I'll be picking out the sundried tomatoes (the only form of tomato I dont like!) but I like the sound of the avocado/spinach bit!
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