Spinach-Avocado Dip

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READY IN: 40mins
YIELD: 2 3/4 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup finely chopped shallot
  • 1
    tablespoon minced garlic
  • 10
    ounces spinach, rinsed well
  • coarse salt & freshly ground black pepper
  • 2
    medium-ripe Hass avocadoes, chilled (1 large Florida Avocado)
  • 1
    cup nonfat Greek yogurt
  • 4 12
  • Serve with
  • 12
    ounces sugar snap peas (optional)
  • 9
    small slice pumpernickel bread, cut into triangles (optional)
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DIRECTIONS

  • Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes.
  • Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes.
  • Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  • Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth.
  • Season with pepper.
  • Finely chop spinach mixture.
  • Stir in avocado puree.
  • Serve with snap peas and bread for dipping.or whatever you want.
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