Author Notes
This recipe was a bit of a slap-dash idea, coming together just before house guests arrived, and I was without a pre-dinner cocktail nosh. I found a few ripe avacados in the bin, but a fruit too short for what I needed. A stash of spinach seemed like a worthy and recipe increasing addition, and thus this brilliant green dip. Even better, it keeps its color without the obligatory plastic wrap overtop. A friend suggested it was "food52 worthy" so here it is! —Nantucket Cook
Ingredients
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6
Avacados, halved and scooped from the skin
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2 handfuls
Fresh Spinach leaves
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2
Limes, juiced
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1
Large clove garlic, minced
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1 bunch
Scallions, white part only, sliced in slender circles
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1/8 teaspoon
Seeded and minced jalapeno pepper, or, to taste
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1/2 teaspoon
Sea salt
Directions
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Combine the garlic and fresh spinach leaves in the bowl of a food processor, and pulse until fine.
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Add lime juice, jalapeno,sea salt and avacado halves to spinach mixture, pulsing just until coursely combined.
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Add scallions and pulse three times. Add sea salt, lime juice and jalapeno to taste.
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