1-2 cloves crushed garlic
1 cup chopped onion
2 cups chopped mushrooms
1T butter
1 cup water
1 ¼ cups frozen spinach or 5 cups fresh spinach
1t sea salt
3T lemon juice
¼ cup broth
½ cup tahini (sesame butter)
¼ cup nutritional yeast flakes (optional)
4T flax oil or olive oil
1/8 t cayenne pepper
½ t dill weed
Saute the garlic, onion and mushrooms in the butter over low heat, until soft.
Cook the frozen spinach as per directions or steam the fresh spinach until wilted (about 5 minutes). Combine the all ingredients in a blender and puree until creamy.
Chill and serve as a dip – delicious for summer barbecues or braais (if you’re South African too!). Also delicious hot, as a topping for veggies or baked potato.
For a super-speedy version, just cook the chopped garlic, onion and mushrooms with the spinach and then add the rest of the ingredients and blend.
(Makes about 4 cups)
MMMMMMM… I Love spinach dip and haven’t had it since discovering I am lactose intolerant and all recipes I found used cheese … I am definitely going to try this recipe! THANK YOU!
Jennifer Bourn, Bourn Creative
You are going to love this Jennifer – let me know what you think!
Yum thanks Trudy – love these tasty no sugar recipes!
Heidi Alexandra
Trudy,
This looks great.
Mitch
I’m not even a spinach lover, but this sounds delish…will print off and try it. Thanks, Trudy!
YUMM!! Can’t wait to try this – I love spinach anyway!
Sounds delicious! Great nutritious ingredients in here! Do you think you can use kale or other greens too? Jennifer, you had a great point – this is a great casein-free recipe by simply using ghee in place of butter!
Julie
Oh yes, use any green leafy veggies you may have on hand. Enjoy!
And thanks for ghee clarification. You could also use olive oil or macadamia nut oil.
Trudy