makes 1½ cups (¼ cup per serving) · prep time: 10 minutes
This is one of my favorite dips to bring to summer get-togethers. It is almost always the first appetizer to go. It is fresh and light, but incredibly flavorful. I like to serve it with sliced bell peppers. It also makes a great salad dressing. A garnish of finely diced bell peppers makes for a pretty presentation.
ingredients
- 1 packed cup fresh spinach leaves
- ½ cup tahini
- 1/3 cup water
- 3 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh chives
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, peeled
- ¾ teaspoon sea salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
directions
Place all of the ingredients in a blender or food processor and pulse until well incorporated. Store leftover dip in the refrigerator for up to 2 weeks.
CALORIES: 125 | FAT: 11 g | PROTEIN: 5 g | TOTAL CARBS: 3 g | DIETARY FIBER: 1 g | NET CARBS: 2 g
