
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
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
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Rinse the greens and place them in a large skillet or saucepan.
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With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat.
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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.
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Serve with raw veggies, tortilla chips, or slather on sandwiches or wraps.
Recipe Notes
Recipe from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co. Inc.
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Comments 8
This looks so good! I love the idea of mixing tahini and avocado, two of my fave ingredients. Must try making this.
-Louisa
Louisa, this is SO easy and really DELICIOUS! Can’t wait to hear what you think. LOVE tahini and avocado too 🙂 Rich and creamy….
This looks FANTASTIC! I’m going to try it out asap!!
Great. I hope you enjoyed it.
just made this for my vege stack dressing yummo, maybe a bit of garlic might set it off
Yes! Nice…
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.
Yes, I also add more garlic, salt, and cayenne pepper. Glad you enjoyed it.