Go Back
Print

Spinach and Avocado Dip

Course Appetizer, Snack
Cuisine American
Keyword Spinach and Avocado Dip
Prep Time 5 minutes
Total Time 5 minutes
Calories 627kcal
Author Chef Allen Campbell

Ingredients

  • 2 cups baby spinach
  • 1 avocado cut in chunks
  • 2 tablespoons flat leaf parsley chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • ΒΌ teaspoon ground cumin
  • 1 garlic clove grated
  • pinch chili flake
  • salt and pepper
  • Fresh cut veggies or tortilla chips

Instructions

  • In a food processor pulse together spinach, avocado, parsley, olive oil, lemon juice, nutritional yeast, cumin, garlic and chili flakes until somewhat smooth but still chunky, about 20 seconds.
  • Use a rubber spatula to scrape it down and pulse again.
  • Transfer to a mixing bowl, season with salt and pepper and mix.
  • Serve with freshly cut veggies or tortillas chips.

Notes

(I prefer Siete tortilla chips )

Nutrition

Calories: 627kcal | Carbohydrates: 26g | Protein: 10g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Sodium: 68mg | Potassium: 1556mg | Fiber: 17g | Sugar: 2g | Vitamin A: 6602IU | Vitamin C: 60mg | Calcium: 107mg | Iron: 4mg