Creamy spinach dip, vegan, dairy free

• Vegetarian
• Gluten free

• Produce

  • 2 Avocado, large ripe
  • 1/4 cup Coriander, fresh
  • 1 Handful Coriander, fresh
  • 1 Garlic cloves
  • 1 Garlic glove, small
  • 1/4 cup Kidney beans, canned red
  • 1/2 cup Spinach, fresh

• Condiments

  • 2 tbsp Lime juice
  • 1 Optional - mexican salsa

• Baking & Spices

  • 5 tbsp Avocado oil, extra virgin
  • 1 Avocado oil to drizzle on top, Extra virgin
  • 10 Brown rice/pink himalayan sea salt
  • 10 Cherry tomatoes - i used a mix of colour, red
  • 1 Salt

• Dairy

  • 3/4 cup Coconut yoghurt

Found on sweetashoney.co

Description

Ingredients

• 2 large ripe avocado, about 2 cup of mashed avocado
• 1/2 cup fresh spinach leaves. blanched in boiling water for 2 minutes, squeezed, drained - about 20 large leaves of fresh spinach
• 3/4 cup coconut yoghurt (or soy yoghurt or any yoghurt of your choice)
• 1 tablespoon lime juice
• 3 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 - I used a mix of colour red, orange and yellow tomatoes
• 1/4 cup canned red kidney beans
• 10 Brown Rice/Pink Himalayan Sea Salt,Chips
• Handful of chopped fresh coriander
• 2 tablespoon Extra Virgin Avocado Oil
• 1 tablespoon lime juice
• 1 small garlic glove

Directions

• 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/blanched spinach leaves to remove all the extra water.
• Eventually, pt dry onto absorbent paper to remove all the extra water.
• In a food processor with S blade attachment, add the cooked drainer spinach.
• Add the rest of the ingredients: mashed ripe avocado, crushed garlic, coriander, coconut yoghurt, lime juice and avocado oil.
• Process until smooth - about 2 minutes on high speed.
• Adjust salt and pepper.
• Transfer into a bowl. Drizzle extra virgin avocado oil on top.
• Refrigerate for 30 minutes or more if you like before adding the toppings.
• Dip the brown rice tortilla pieces all other the mexican guacamole. Set aside while you prepare the salsa.
• In a mixing bowl add the red beans and chopped tomatoes.
• Combine with avocado oil, crushed garlic and lime juice.
• Sprinkle the salsa on top of the tortilla and add extra chopped coriander.