This dip is a really fantastic example of how food can taste amazing AND be so so amazingly good for you, even medicinal! I’ve been finding any excuse to make this dip and gorging on it every time.
It’s a fab way to get children into greens as you can pass it off as a guacamole with sweet potato baked crisps or use it as a layer in a veggie bake. How about creating other dips (more to come!) cutting up your favourite fresh raw veggies and having a snack attack?
You can even posh it up by serving it on a grilled thick chunk of courgette with a scallop or some crab on top as a canapé.
I love it when I’m hungry for a snack then remember I’ve got a nice pot of this stuff waiting for me in the fridge ready for dunking a carrot into.
If you need more convincing or want to know more about the health benefits check out these links…
So here it is and its ridiculously simple…
Serves: makes a good sized cereal bowl full
1 – 1/2 avocado (I snack on the other 1/2 avocado whilst I prepare!)
1 big handful-grab fresh raw spinach
1/2 onion or a couple of spring onions
1-2 cloves garlic crushed (depends how garlicky you like it!)
1/3 – 1/2 freshly squeezed lemon (again, to your taste – best go with less first then add more later)
2 tablespoons pine nuts
Half a dozen mint leaves
A tiny pinch of pink Himalayan salt
A good amount of groud black pepper
A pinch of cayenne pepper
A drizzle of olive oil
Bung everything into a food processor and switch it on! You may have to stop, give it a bit of a mix, switch it on again, and keep doing that until its all getting processed – thats if you have a small-medium food processor.
You want a smooth creamy texture.
PS – If you want it to go further you can add some dairy yoghurt, coconut yoghurt (this is amaaaazing!), creme fraiche, another avocado or almond creme.