This delicious Creamy Spinach Dip is the perfect way to snack healthy while you're cleansing! The recipe is dairy-free and gluten-free! Top off a delicious chicken lettuce wrap with this dip, or enjoy it on a rice cake for a completely gluten-free experience!
dip-with-toppings pc: sweet as honey
  Ingredients:
  • 2 large ripe avocado (about 2 cup of mashed avocado)
  • 1 cup fresh spinach leaves. (Stick in boiling water for 2 minutes, squeezed, drained)
  • 3/4 cup Daiya yogurt
  • 1 tablespoon lime juice
  • 2 tablespoon Extra Virgin Avocado Oil
  • 1/4 cup fresh coriander, chopped
  • 1 garlic cloves, crushed
  • Salt, pepper - adjust regarding taste
  • Extra virgin avocado oil to drizzle on top
  Optional - Mexican salsa
  • 10 cherry tomatoes
  • 1/4 cup canned red kidney beans
  • Handful of chopped fresh coriander
  • 2 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 small garlic glove
  Instructions:
  • Trim the fresh spinach leaves. Place them onto a large saucepan. Pour boiling water onto the spinach until fully covered. Place a lid on top of the saucepan. Set aside for 2 minutes. Drain the spinach and rinse with cold water. Using your hands squeeze the cooked spinach leaves to remove all the extra water. In a food processor, add the cooked drained spinach. Add the rest of the ingredients: mashed ripe avocado, crushed garlic, coriander, yogurt, lime juice and avocado oil. Process until smooth - about 2 minutes on high speed. Add salt and pepper to taste. Transfer into a bowl. Drizzle extra virgin avocado oil on top. Refrigerate for 30 minutes or more if you like before adding the toppings. For the salsa, mix the red beans and chopped tomatoes in a mixing bowl. Combine with avocado oil, crushed garlic and lime juice.