Indian Spinach Dip

Indian Spinach Dip

Spinach is really healthy. Whenever Jake or I see spinach on sale at Safeway we grab a bag or two or three. This means that at certain periods we eat A TON of that nice leafy green stuff. So I’m always looking for a great new recipe to try so we don’t get sick of eating spinach. I found this one, like so many before it, on the Vegetarian Times website. Thank god for their awesome recipe search function! This recipe also includes avocado, which should make one of my students (who commented earlier: “Make something with avocado!”), Sharon, pretty happy. I disagree with this odd idea that many people seem to have that avocado is for guacamole and not much else. It is great on sandwiches and crackers. It is good just plain. And, contrary to every sane thought in my head, it is delicious as a smoothie (perhaps I’ll post that recipe next). So here, for your viewing and munching pleasure, is the first avocado recipe on my blog. I anticipate many more over the next few months (particularly in the summer months) as I have decided to make this rad fruit the next object of study in my culinary life.

Indian Spinach Dip

4 cups spinach (about 6 to 7 oz.)
1 large avocado
1/2 Tbs. lemon juice
1/2 tsp. low-sodium seasoned salt (such as Herbamare)
1 small clove garlic, peeled
1/4 tsp. curry powder
1/8 tsp. minced fresh ginger
Dash chili powder
Dash cayenne pepper
Dash cumin

1. Blend all ingredients in food processor until smooth, and serve.

A recipe doesn’t get as simple as one step does it? Of course, I guess simpler would be something along the lines of: Find berries, pick berries, eat berries. But that’s not always as fun as blending stuff into goopy mush. Hooray for food processors!