Spinach Avocado Dip Recipe | Vegan
INGREDIENTS
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1/2 cup fresh spinach leaves (blanched in boiling water for 2 minutes, squeezed, drained - about 20 large leaves of fresh spinach)
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2 large ripe avocado (about 2 cup of mashed avocado)
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1 garlic cloves (crushed)
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1/4 cup fresh coriander (chopped)
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3/4 cup dairy free coconut yogurt (or yogurt of your choice if not dairy free)
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1 tablespoon lime juice
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3 tablespoon Extra Virgin Avocado Oil (or vegetable oil of your choice)
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1/2 teaspoon sea salt
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1 tablespoon Extra virgin avocado oil (to drizzle on top)
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10 cherry tomatoes (I used a a combo of color red, orange and yellow tomatoes)
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1/4 cup canned red kidney beans
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Handful of chopped fresh coriander
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2 tablespoon Extra Virgin Avocado Oil
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1 tablespoon lime juice
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1 small garlic glove
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1 packet Brown Rice Chips
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