The flavors are so bright and refreshing in this dip, you’ll wonder why you’ve never had avocado, basil, and lemon together until now! The combination is like a fresh bite of spring! I know that sounds silly, but one taste of this and you will forget it’s still winter.
As long as you have a food processor, it’s extremely quick to whip up. Put some spinach, basil, avocado, beans, garlic and lemon in the bowl:
Pulse a few times until you get a creamy consistency:
After you’ve had a few bites with a spoon, then you can figure out what to do with the rest :) I’ve found it tastes good any time of day.
Breakfast – I love putting it on top of my eggs in the morning:
Lunch – spread some dip on your sandwich or try these lettuce roll-ups that I’ve been making lately:
Snack or Appetizer – use as a dip for carrots and cucumbers or spread on crostini (thinly slice some crusty bread, brush both sides with olive oil, toast in a 375 degree oven for 10-12 minutes):
Dinner – mix a few spoonfuls of dip into a bowl of quinoa, then you can add extra cannelini beans, chopped basil, crumbled walnuts, or a drizzle of olive oil:
You will run out of the dip before you run out of ideas to put it on!
Spinach, Basil and Avocado Dip
- 1 avocado
- ½ cup cannellini beans (the rest can be used in the quinoa bowl)
- 2 large handfuls spinach
- 15 fresh basil leaves
- 1 large garlic clove
- Juice from half a lemon
- ½ teaspoon salt
- Pepper to taste
Pulse all of the ingredients in a food processor until the mixture is well blended and creamy.
I am your mother but OH MY GOSH…this is one of my FAVORITE recipes you have shared……it is heaven on a spoon, or pita, or egg, or quinoa, or chicken breast or……the possibilities are endless!!! Seriously amazing!!!!