Raw Spinach Dip

Well it's summertime, dips and veggies and salads are SO on the menu.  For those who have husbands or kids who won't eat spinach, this RAW spinach dip is so delicious they'll want seconds, guaranteed.  Money back guarantee.  ;) Pretty fast to make too...but stock up on the fresh basil first!

What's special?

-Gluten-Free, Sugar-Free, Yeast-Free, Vinegar/Ferment-Free, Corn-Free, Dairy-Free.

-Contains ground flax seed for increased fiber.

-Avocado is a super healthy fat source.

-Raw spinach is a tricky one to prepare in an appealing way, and 1/2c dip = a bowl of spinach salad.

Sara’s Raw Spinach Dip

Ingredients:

1/2-2/3c Tahini

1 medium red onion, chopped into medium pieces

1 medium avocado, peeled and quartered

juice of 1 lemon (1/3c)

juice of 1 lime (1/4c)

5 or more cloves garlic

4-6c packed raw spinach (after rinsing and spinning dry)

1 1/4c fresh basil leaves, rinsed and spun dry

3TB freshly ground flax seed

1 1/2 TB sea salt

Preparation:

Blend first 7 ingredients in blender until smooth.  Then add spinach and use a spoon to press it down toward the blade and mix slightly before blending gain.  Blend only until spinach is mixed in, then add basil, ground flax seed and salt.  Blend briefly to thicken the dip.  No one will guess they are eating the famously healthy flax seed in this fabulously delicious dip!  Keeps in refrigerator for 5 days.

Serving Ideas:  Serve as a dip with whole grain rye crackers, wholemeal rye bread, or raw vegetables (zucchini, carrots, cucumber, green beans).  Mix with chopped boiled eggs to make egg salad (or use tofu, left-over chicken).  Use as a spread for sandwiches or lettuce wraps.

Preparation time:  15 minutes

Yield: Approx. 5 cups