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
- 3 to 4 ounces baby spinach (or arugula)
- 1 large avocado, peeled and diced
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice, plus more to taste
- 1/2 teaspoon ground cumin, plus more to taste
- 2 tablespoons finely chopped cilantro (or flat-leaf parsley)
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon red pepper flakes, plus more to taste
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.
Recipe from Wild About Greens © 2012 by Nava Atlas, Sterling Publishing Co. Inc.
Photo by Trent Lanz; styling by Alicia Buszczak
This looks so good! I love the idea of mixing tahini and avocado, two of my fave ingredients. Must try making this.
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
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.