Mexican Spinach Dip

I’m pretty proud of this one – it might become my new go to for potluck or holiday meals. We love the traditional spinach dip but I wanted something with a little more kick and flavor for summer. I also needed to modify the traditional dip to fit our Paleo/Vegan/GF dietary needs. This is AWESOME! You wouldn’t guess that it was Paleo or Vegan. It is creamy and rich, full of flavor and will be gone in minutes! Serve it with crackers, veggies, tortilla chips or (my new favorite) plantain chips. Makes about 8 appetizer servings

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2 cups spinach chopped (or chard, kale, etc)

1 tsp sea salt

1/2 tsp black pepper

2 avocados, quartered

1/2 cup coconut milk (Try So Delicious Culinary Coconut Milk)

4 tomatillos, outer husk removed

1 cup shredded dairy free cheese

1/2 cup fresh cilantro

1 tsp minced garlic

1 jalapeno pepper, (remove seeds for less heat)

1/2 tsp chipotle powder

 

  • In a skillet, saute spinach in about 1 tsp olive oil. Sprinkle salt and pepper over spinach. In a small sauce pan, cover tomatillos with water and bring to a boil.
  • Meanwhile, in a small blender (I used a Magic Bullet), combine avocados, cilantro, coconut milk, jalapeno, garlic and chipotle powder. Pulse until mixture starts to smooth out.
  • Carefully drain tomatillos and place in blender with avocado mixture. Pulse a few more times until avocados and tomatillos are well blended.
  • Pour avocado mixture into skillet with spinach and stir. Pour mixture into a greased 2 quart baking dish and sprinkle with shredded cheese.
  • Bake at 425F for about 15 minutes or until cheese starts to bubble and brown.

*I have entered this recipe in the So Delicious and Go Dairy Free Snackable Recipe Contest. Check out So Delicious here or click here to enter the contest!*

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