Rich. Buttery. Smooth. Fresh. “Healthy” never tastes boring when there is avocado in the mix! When I crave a fatty, feel-good food, avocado is my go-to nosh. This easy-to-make avocado-spinach dip is one of the many ways I enjoy avocado (and an easy way to eat spinach). It’s also a crowd pleaser. Fresh basil leaves (optional) and lemon add brightness and zest. If you want to add a little heat, add a dash of red cayenne pepper—start with 1/8 teaspoon and go from there.
Avocado-Spinach Dip
1 Haas avocado, peeled, pit removed, cut into chunks
2 packed cups raw baby spinach
1/4 cup yellow onion, chopped
1 clove organic garlic, crushed
1/2 teaspoon Celtic sea salt
1 lemon, juiced
Optional: 1/3 cup basil leaves
Optional: cayenne pepper, to taste
Place all ingredients in a high-powered blender or food processor and puree until ingredients are thoroughly mixed and creamy.
Serve with baby carrots, zucchini, celery, red peppers, cauliflower, endive, or other desired vegetable.
