Spinach & Basil Dip

By |March 12th, 2017|Eat Clean, Raw, Recipes, Snacks|
  • Spinach-and-Basil-Dip

Spinach & Basil Dip

1 cup raw, soaked cashews

2 cups spinach, lightly packed

1/4 cup lightly packed fresh basil leaves, coarsely chopped

1 large clove garlic, minced

4 tablespoons extra virgin olive oil

3 tablespoons water

1 1/2 tablespoons freshly squeezed lemon juice

1 teaspoon cider vinegar

1/2 teaspoon salt

 Preparation:

  1. Put the cashews in a food processor (or blender) and process until finely ground.
  2. Add the spinach, basil and garlic and pulse several times until the texture is uniform
  3. Add the oil, water, lemon juice and vinegar and salt, blend until well combined, stopping occasionally to scrape down the sides with a spatula. Don’t over blend, the spread should retain some texture.
  4. Store in an airtight container in the fridge and it will keep for 5 days.

xx Gillian

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About the Author:

Gillian is a self-care teacher, helping to empower people to take responsibility for their experience and create a better life. She shares her message of holistic health, yoga and self-love through writing, coaching, transformational retreats and her online courses. With an intent to inspire positive change in as many people as possible, Gillian lives and breathes what she does. Her work been featured on RogersTV, CHCH, CityLine, MindBodyGreen, BodyRock, DavidWolfe.com and Elephant Journal.

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