- Cook peppers & onions in a large dry skillet over medium heat until browned and softened.
- Add almondmilk and simmer, scraping up any browned bits - 2 minutes more
- Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans & avocado and puree until smooth
- Stir in spinach and serve warm or at room temperate
to heat dip:
spread an 8x8 dish and bake in a 350 oven until hot throughout - about 25-30 min
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