This spinach avocado dip is so easy to make, and so creamy. All you need is less than 10 minutes and a blender or food processor to whip up this low-carb, and incredibly tasty dip.
It’s raw..it’s vegetarian..it’s spinach and avocado dip and it’s good for you!
This is the healthier, low-carb version of traditional pesto-like dip. If you like quick and convenient, this will tick those boxes as well, as it only takes 10 minutes to whip up this heart-friendly dip.
This recipe is low carb and its oil-free, but you don’t actually miss oil because of the creamyness the avocado imparts to the spinach avocado dip. I have used parmesan cheese in this recipe. For a vegan version, replace parmesan with nutritional yeast. Works beautifully too!
It’s also really versatile – you can serve it on pasta, or as as substitute for mayo or butter on your sandwich or spread it on crispbread like Zweiback to make tasty bruschetta-like snacks.
So get blending and let me know how you intend to serve your spinach avocado dip with. The possibilities are endless. Get creative!
Enjoy
- 1 avocado medium-sized
- 1 lemon medium-sized
- 2 garlic cloves
- 25 g rocket salad
- 25 g baby spinach
- 25 g walnuts
- 2 tbsp Parmesan cheese
- red chilli flakes a handful
- salt to taste
- chilli to taste
- Combine avocado, rocket leaves, baby spinach, walnuts, parmesan and garlic and pulse in a blender or food processor.
- With blender running, add the lemon juice to achieve the right consistency. Blend until the mix is completely pureed and creamy.
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