3 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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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!
3 years ago·Reply
You can't go wrong when avocado is the first ingredient!
3 years ago·Reply
This would make an amazing party platter!
3 years ago·Reply
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.
3 years ago·Reply
Ohh! I love the crunch that those water chestnuts are going to bring :)
3 years ago·Reply