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Rich and Creamy Spinach Avocado Dip

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients
  

  • 1.5 tbsp canola oil
  • 4 shallots, finely chopped
  • 1 garlic clove, minced
  • 5 cups spinach
  • 1 1/2 medium avocados
  • 1/2 tbsp lemon juice
  • 2 tbsp grapeseed vegan mayo (Veganaise)
  • 1/4 tsp apple cider vinegar
  • 1 tsp garlic powder
  • Herbamare (or salt) & pepper to taste

Instructions
 

  • Heat canola oil, shallots and garlic over medium heat until shallots are translucent.
  •  Add spinach along with pinch of salt and pepper and saute until wilted.
  • Remove from heat, let cool and chop spinach mixture.
  • In a food processor blend avocado, lemon, grapeseed mayo, apple cider vinegar, garlic powder and a generous sprinkling of salt and pepper. Process until smooth.
  • Combine both mixtures in a bowl and stir. Add additional salt and pepper to taste.

Notes

Tips
Avoid using baby spinach for best results
Best served immediately – but can be kept for 1-2 days in the fridge
For a soy-free dip, use soy-free Veganaise.