This paleo spinach dip tastes fantastic and is a quick sandwich, snack or party idea. I made it for my Son’s 3rd birthday and it was a great hit…
400g washed baby spinach leaves
(1-2 tsp ghee or butter for wilting spinach)
1 cup cashews – ideally soaked 4-6 hours then drained but it will still work if not!
1/4 cup filtered water (you may need more depending on dryness of cashews)
1/2 tsp good quality salt (celtic, Himalayan, murray lake salt etc)
2 Tabs ghee (you can use butter instead)
2 Tabs chopped coriander
1 small garlic clove, roughly chopped
optional 1 Tab finely grated parmesan cheese
- In a fry pan on medium heat toss the baby spinach with the ghee, then put lid on for 2 minutes or until spinach has started to wilt. Take off the heat.
- Add cashews to a blender or food processor. Start pulsing and add water slowly until mixture is a thick paste.
- Lightly drain spinach (keep liquid aside) and add to blender along with other ingredients and blend until smooth. If needed add more spinach liquid or water to get it to the consistency that you like.
- This dip will keep in the fridge for 3-4 days in a airtight container – i use glass with silicone lids easy and no toxic plastic leaching into your food!