Kale Spinach Avocado Dip. It is summer, and time to put together an appetizer board for outdoor eating with delicious dips that provide all the nutrition of a meal. This simple fresh kale spinach avocado dip is served with grilled butternut squash and mushrooms, carrots, tomatoes, and yellow peppers. Try it with french bread, sweet potato crackers or beet crackers as well. This dip is vegan, gluten free and dairy free.
This recipe features fresh kale, fresh spinach, cherry tomatoes and fresh herbs. (which I grew myself) There is nothing that tastes better than growing your own vegetables and herbs. If you don’t have a big yard like I don’t, check out this organic patio garden that I planted–I love this. All of my herbs and some vegetables come from my very own patio!
Kale Spinach Avocado Dip
- 1 ripe avocado, peeled
- 1 cup fresh kale, chopped with stems removed
- 2 cups fresh spinach
- 1/2 red onion, chopped
- 1 tsp sea salt
- 3 tbsp olive oil
- 1 juice of 1 lemon
- 4 cloves garlic
- 7 cups assorted vegetables carrots,mushrooms,tomatoes,pepper,squash
- 2 cups mixed crackers and bread
- Add all ingredients to food processor and run on low until all ingredients are mixed well. Serve dip with vegetables, bread and crackers.