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
More From Oxmoor House
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
- Place all ingredients in a food processor; process until smooth, scraping sides of bowl once, if necessary. Cover and chill until ready to serve.
Spinach-Avocado Dip Recipe at a Glance
- COURSE: Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic, Quick/Easy, Family
- CUISINE: Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Oxmoor House
More Recipes for Dips/Spreads
-
Green Goddess Dip with Crudités
All You -
Avocado Whip
Health -
Cheesy-Spinach Crab Dip
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy