With summer cookouts just around the corner, Celia and I thought it would be nice to feature a guiltless dip that can be served with raw veggies or our recently featured paleo tortilla chips! Creamy spinach dip has always been one of my favorite appetizers, and now that we have a Dr. Brown approved version our fellow paleo eaters can have their dip and eat it too.
Ingredients:
- 1 ripe avocado
- ½ c Dr. Brown approved mayonnaise or homemade paleo mayo
- The juice of ½ lime
- 1 tsp unpasteurized honey
- fine sea salt
- Few grinds freshly cracked pepper
- 16oz frozen baby spinach leaves, chopped (you can use half if you’d like)
Step 1: Sauté spinach for a few minutes, until wilted. Pat dry and set aside.
Step 2: Add avocado, mayonnaise, lime juice, honey, salt and pepper to the bowl of a small food processor and process until smooth and creamy or mash and mix by hand.
Step 3: Stir in spinach until well mixed.
Step 4: Chill in the refrigerator for an hour or two before serving to allow for flavors to fully develop (not absolutely necessary but preferable); Cover tightly with plastic food wrap to avoid oxidation and discoloration. If stored like this with minimal exposure to the air, this dip will keep for a few days in the fridge.
For easy printing, click here. Hope you and your family enjoy this dip as much as we do.
Until next time,
