Creamy Spinach Avocado Dip

JUMP TO RECIPE VIDEO COMMENTS

This delicious vegan spinach avocado dip is from Wild About Greens by Nava Atlas, celebrated author and illustrator of vegetarian and vegan cookbooks.

This spinach avocado dip with tahini is a more exotic take on traditional guacamole, and is super easy to throw together in your food processor. Nava describes her recipe as “a marriage of guacamole and hummus.” This dip is fantastic served with veggie sticks, tortilla chips, and crackers, or slathered on sandwiches and wraps.

There are so many great ideas for adding leafy greens to dishes in this book. Rip Esselstyn has been quoted as saying, “I’ve had a love affair with green leafy vegetables for over two decades. Wild About Greens will help take this love affair through the stratosphere!”

Nava celebrates the versatility of leafy greens in delicious juices, smoothies, sauces, dips, dressings, soups, salads, pastas, vegetables side dishes and main events. Some of my favorite recipes include: the Green C Monster Juice, Burgandy Berry Bliss Smoothie, Citrus-Braised Escarole with Apple & Nuts, Persian-Spinach with Black-Eyed Peas & Herbs, Stir-Fried Boy Choy & Snow Peas with Shiitake Mushrooms, Collard-Wrapped Yellow Rice & Black Bean Enchiladas, and Asian-Flavored Kale & Napa Cabbage Stew.

She also offers easy hints and tips about selecting and storing greens; preparing greens by rinsing, stemming, chopping, steaming, wilting, stir-frying, blanching, braising, searing, baking, grilling, freezing, and dehydrating.

There’s also a basic introduction to the greens used in the book and tons of recipes that utilize them. Greens like arugula, asian greens, beet greens, boy choy, broccoli rabe, chard, collard greens, dandelion greens, escarole, kale, mizuna, mustard greens, radish greens, spinach, tatsoi, turnip greens, and watercress are covered in the book.

Nava also shares handy ideas for “greening up” your carbs, massaging kale, pairing greens with sturdy vegetables, and the benefits of green juices and smoothies. If you want to expand your experience with greens with some innovative ideas this book is a must-have companion.

Do not miss making this spinach avocado dip. It is amazing.

LESS

Creamy Spinach Avocado Dip

This creamy spinach avocado dip is super easy and seriously tasty!

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes

Servings 1 1/2 cups

Calories 813 kcal

Author Tess Masters

Ingredients

3 to 4 ounces baby spinach (or arugula)
1 large avocado, peeled and diced
1/3 cup (80g) tahini
2 tablespoons (30ml) fresh lemon juice, plus more to taste
1/2 teaspoon (1g) ground cumin, plus more to taste
2 tablespoons (4g) finely chopped cilantro (or flat-leaf parsley)
1/2 teaspoon (3g) Celtic sea salt, plus more to taste
1/8 teaspoon (0.25g) red pepper flakes, plus more to taste

Instructions

Rinse the greens and place them in a large skillet or saucepan.
With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat.
Place the wilted greens and remaining ingredients into a food processor fitted with the s blade, and process until well combined. Add 1/4 cup water, as needed, to achieve a medium-thick consistency.
Serve with raw veggies, tortilla chips, or slather on sandwiches or wraps.

Comments

Comments 8

Lucidfood
October 9, 2012 at 8:10 pm

This looks so good! I love the idea of mixing tahini and avocado, two of my fave ingredients. Must try making this.
-Louisa

Reply
1. The Blender Girl
  October 11, 2012 at 1:10 am
  
  Louisa, this is SO easy and really DELICIOUS! Can’t wait to hear what you think. LOVE tahini and avocado too 🙂 Rich and creamy….
  
  Reply
Hazel
September 24, 2014 at 3:09 am

This looks FANTASTIC! I’m going to try it out asap!!

Reply
1. The Blender Girl
  April 16, 2016 at 11:04 pm
  
  Great. I hope you enjoyed it.
  
  Reply
gabrielle harris
September 25, 2014 at 10:09 pm

just made this for my vege stack dressing yummo, maybe a bit of garlic might set it off

Reply
1. The Blender Girl
  October 11, 2014 at 3:10 pm
  
  Yes! Nice…
  
  Reply
Sandra
February 2, 2015 at 11:02 am

This is a great recipe. I served it with veggies because we did not have chips on hand. I kept wishing it had a bit more of a punch to it and will add a couple of garlic cloves the next time I make it and a second avocado. It’s basically humus without the beans. Loved it. Will make this again.

Reply
1. The Blender Girl
  February 16, 2015 at 6:02 pm
  
  Yes, I also add more garlic, salt, and cayenne pepper. Glad you enjoyed it.
  
  Reply