I have to admit it to myself every day… I REALLY love food. I love all kinds of food! Because of this, I find myself in the kitchen concocting a variety of different indulgent foods that I can feel good about eating on a regular basis. Recently while in the kitchen creating some delightful eats for my visiting omnivorous family, I ended up creating a rich and creamy spinach dip that lasted about 20 minutes once I set it out with crudités for everyone to enjoy! Even my teen son who declares that he’ll “never eat spinach- cooked or raw” helped to devour it.
This is a dish that doesn’t seem raw, vegan, gluten free or healthy in the least but it certainly encompasses all of these characteristics. However, the dish is high in fat because of the seeds and nuts but it is super high in nutrients and a little goes a long way so don’t be afraid to make a batch of this and keep it in the fridge for snacks throughout the week… but make enough for everyone in the house because even the junk food junkies are bound to inhale this stuff J
I wish I had a picture for you but somehow it got erased from my camera! Boo….
Here is what you will need:
- 1 pound fresh spinach
- 1/8 cup sunflower seeds, soaked 3 or more hours
- 1/8 cup macadamia nuts (or double sunflower seeds), soaked 3 or more hours
- 1 medium zucchini, peeled and cut in to chunks
- 2 cloves garlic
- Juice of 1 lemon
- 2 Tbsp nutritional yeast (optional)
- 2 Tbsp shoyu or Braggs Liquid Aminos (optional)
- Jalapeño to taste (optional)
While the optional ingredients aren’t needed to create a tasty dip, they add some richness, spice, and “cheesiness” when they’re used.
Start by placing the seeds, nuts, lemon juice, and shoyu (if using) in a blender or food processor and process until well combined. Add the rest of the ingredients to the mix and continue processing until its creamy and smooth then add half of the spinach and blend until the mix is creamy and green. Once the mixture is done, pour it in to a medium bowl. Chop the rest of the spinach in to small pieces and mix the spinach in to the dip by hand so that there are bit size pieces of spinach throughout.
Simply serve this stuff with crudités or toasted bread, or both. If you let the dip sit in the fridge for a couple of hours before you serve it, the flavors will meld and become even livelier. It will last in the fridge all week so you might want to make a double batch if you live with more than one or two other people!