Raw Spinach Basil Dip (Vegan, Gluten-Free, Soy-Free)

Name: Raw Spinach Basil Dip (Vegan, Gluten-Free, Soy-Free)
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters (to whole Trader Joes bag) baby spinach chopped; 118 milliliters fresh basil leaves cut with kitchen scissors or chopped; 2 Tbsps fresh lemon juice; 158 milliliters macademia nuts; 3 Tbsps garlic olive oil (or organic first cold pressed olive oil); 118 milliliters pine nuts (can be soaked for 1 hr for more moisture); 1 teaspoon celtic or himalayan salt

You can never have too many hor d'oeuvre recipes, so give Raw Spinach Basil Dip (Vegan, Gluten-Free, Soy-Free) a try. One serving contains 179 calories, 4g of protein, and 17g of fat. This gluten free, primal, and fodmap friendly recipe serves 8. It will be a hit at your The Super Bowl event. If you have macademia nuts, basil leaves, garlic olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 5 minutes.

Instructions

Mix spinach and basil in a large bowl, set aside.

Ingredients you will need

Spinach

Basil

Equipment you will use

Bowl

Add all remaining ingredients to a food processor (with S-blade) or Vitamix. Blend until thick and creamy.

Equipment you will use

Food Processor

Pour over greens and mix well.

Ingredients you will need

Greens

Let sit in refrigerator for at least 2 hours, remove and mix again then serve with baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers. Enjoy!

Ingredients you will need

Baby Carrots