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Avocado and Spinach Dip
This smooth and creamy dip is perfect with a plate of mixed crudités and grilled
pitta bread great for a summer party.
Makes: 2 cups
• 1-1/2 cups fresh spinach leaves
• 1/3 cup fresh coriander
(may substitute flat-leaf parsley)
• 1 (400g) can cannellini beans,
rinsed and drained
• 1 large avocado, peeled and pitted
• 1/2 lemon, peeled and zested
• 1/4 cup water
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt, plus extra, to taste
• 2 teaspoons ground cumin
• 8 dashes Tabasco sauce
1. Add the spinach and coriander to the jug first.
2. Press PULSE and release 2 or 3 times until the leaves are chopped into small pieces.
3. Add the remaining ingredients to the jug.
4. Press the ICE CRUSH button to begin processing. When finished, the blender will
cease operation. Add more water, if needed to process.
5. Season with salt and pepper.
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2017-07-12 9:04 AM