Spinach-Avocado Dip

Here's a way to speed up the ripening process of avocados: Place avocados in a paper bag, and set aside for 2 to 3 days at room temperature. Once ripened, store avocados in the refrigerator until ready to use.

Yield: 9 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 58
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Protein: 2.0g
  • Carbohydrate: 4.1g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 165mg
  • Calories from fat: 67%
  • Fiber: 2.0g
  • Calcium: 61mg

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup diced ripe avocado (about 1 large)
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped seeded jalapeño pepper
  • 1 large garlic clove
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of hot sauce

Preparation

  1. Place all ingredients in a food processor; process until smooth, scraping sides of bowl once, if necessary. Cover and chill until ready to serve.
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