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Tuesday, 05 May 2015 09:34

Mexican Spinach Dip

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Mexican Spinach Dip Mexican Spinach Dip LPHJ Kitchen
This is a different take on the popular appetizer - only gluten and dairy free! Serve this with some plantain chips or bell peppers!

  • Ingredients:
    2 cups spinach chopped (or chard, kale, etc)
    1 tsp sea salt
    1/2 tsp black pepper
    2 avocados, quartered
    1/2 cup coconut milk (low or full fat, canned)
    4 tomatillos, outer husk removed
    1 cup shredded cheese (I used Daiya dairy free)
    1/2 cup fresh cilantro
    1 tsp minced garlic
    1 jalapeno pepper, (remove seeds for less heat)
    1/2 tsp chipotle powder
  • Instructions:
    In a skillet, saute spinach in about 1 tsp olive oil. Sprinkle salt and pepper over spinach. In a small sauce pan, cover tomatillos with water and bring to a boil.

    Meanwhile, in a small blender (I used a Magic Bullet), combine avocados, cilantro, coconut milk, jalapeno, garlic and chipotle powder. Pulse until mixture starts to smooth out.

    Carefully drain tomatillos and place in blender with avocado mixture. Pulse a few more times until avocados and tomatillos are well blended.

    Pour avocado mixture into skillet with spinach and stir. Pour mixture into a greased 2 quart baking dish and sprinkle with shredded cheese.

    Bake at 425F for about 15 minutes or until cheese starts to bubble and brown.

  • Serves: 8
  • Cuisine: Central/South American - Mexican
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Crowds/parties, Comfort food, Light fare, Picnics, Spring favorites, Summer favorites, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
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