Indian Spicy Dip

Tonight I tried this recipe out for a girls night out activity or "meeting" or whatever you want to call it. You were supposed to bring your favorite crock pot recipe to share. Oh well, folks seemed to like it. Here is Kelli gracefully posing with dip in hand.

This is adapted from "Living on Live Food" and the author said it resembles the Indian dish palak paneer to her. For me, it is like a yumidy spiced guacamole (with a lot less fat).

Indian Spicy Dip

4 cups spinach
1 large avocado or 1 1/2 small avocado
1/2 tablespoon lemon juice
1/2 teaspoon Herbamare seasoning salt*
1/2 clove garlic
1/4 teaspoon curry
1/8 teaspoon fresh grated ginger
dash chili powder
dash cayenne
dash of cumin

Blend together in a food processor. Serve as is or slightly warm (warm barely in microwave or the raw food way- in a dehydrator for a few hours at 105). ** Serve with veggies or other favorite dip "vehicle".***


* I have never heard of Herbamare before this recipe. I substituted kosher salt. You could substitute sea salt if you have that.
**I served the dip room temperature and it was yumidy!
***I served it with sliced cucumbers, sliced carrots, celery, and red pepper wedges. The red pepper plus dip combo was fabulous!