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.