Who doesn’t love spinach dip? My creamy spinach dip recipe cut out the fat and dairy and use raw avocado instead. A fresh and green dip that all the family love.

  • 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


  1. Trim the fresh spinach leaves.
  2. Place them onto a large saucepan. Pour boiling water onto the spinach until fully covered.
  3. Place a lid on top of the saucepan. Set aside for 2 minutes.
  4. Drain the spinach and rinse with cold water.
  5. Using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water.
  6. Eventually, pt dry onto absorbent paper to remove all the extra water.
  7. In a food processor with S blade attachment, add the cooked drainer spinach.
  8. Add the rest of the ingredients: mashed ripe avocado, crushed garlic, coriander, coconut yoghurt, lime juice and avocado oil.
  9. Process until smooth – about 2 minutes on high speed.
  10. Adjust salt and pepper.
  11. Transfer into a bowl. Drizzle extra virgin avocado oil on top.
  12. Refrigerate for 30 minutes or more if you like before adding the toppings.
  13. Dip the brown rice tortilla pieces all other the mexican guacamole. Set aside while you prepare the salsa.
  14. In a mixing bowl add the red beans and chopped tomatoes.
  15. Combine with avocado oil, crushed garlic and lime juice.
  16. Sprinkle the salsa on top of the tortilla and add extra chopped coriander.

Recipe courtesy of


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