Sunday, August 10, 2014

#1,310: Spinach and Avocado Dip

This recipe was so easy to make and I loved eating it for lunch a few days this week!  It is healthy and I loved eating it with carrots and celery.  I will definitely be making this again to take with me for my lunches.  I think the dip would also be good on top of some taco meat (and taco salad). 

5 cups raw spinach
1 Large avocado
1/2 onion
1 - 2 clove garlic, freshly crushed
1/2 teaspoon pink himalayan salt (I used kosher salt)
1  lemon, freshly squeezed

Optional
pinch organic cayenne powder (I used a few dashes of hot sauce)


Put all ingredients into a food processor and process until well combined and creamy.

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