The other night I was cleaning out the fridge and I saw a lonely, forgotten avocado. It was mortifying. The husband and I LOVE avocado, and let’s face it, they’re not the cheapest produce option out there, and so to find this lone avocado sitting in the back of my fridge had me feeling quite upset.
Fortunately, upon inspection, I saw that it had not gone bad, although it’s life expectancy was definitely nearing it’s end. So I decided to make a nice little guacamole/dip.
I’ve found recipes for a spinach-avocado dip here and here, and I thought the idea intriguing…especiallly considering the fact that I’d just bought a big bunch of spinach. I confess that I had not all the ingredients on hand for either, however, so I simply threw in a bunch of stuff and called it good. Really, it was GOOD. I wish I’d measured things more closely, but I suppose my estimates in the meantime will have to do:
My version of Spinach Avocado Dip:
- 1 ripe avocado
- 1 heaping cup (or heaping handful, if you prefer) fresh spinach
- 1/4 cup fat-free cottage cheese
- 1 tsp lemon or lime juice (I used lemon since I had no lime)
- salt and pepper to taste (a pinch or so of each)\
In a food processor, blend all the ingredients together until smooth. It makes a lovely dip for veggies (I dipped my home baked “fries” and raw carrots in it), but it is also really good on top of grilled chicken. For those lucky gluten eaters, you would surely enjoy this with crackers or pita bread.
Did I take any pictures? No. My apologies, I was too busy eating. It looked alot like the picture below, taken by Andrea when she made her own version of this yummy stuff (it is to her that I must give the most credit for the idea). Thanks, Andrea!