Yummy Spinach Basil Dip

By Dr. Rebecca Coleman
[adapted from Gabriel Cousins, Rainbow Green Live Food Cuisine]

• 4 c  (to whole Trader Joe's bag) baby spinach chopped
• 1/2 c fresh basil leaves cut with kitchen scissors or chopped
• 2/3 c macademia nuts
• 1/2 c pine nuts (can be soaked for 1 hr for more moisture)
• 3-4 T garlic olive oil (or organic first cold pressed olive oil)
• 2 T fresh lemon juice
• 1 t celtic or himalayan salt

Mix spinach and basil in a large bowl, set aside.

Add all remaining ingredients to a food processor (with S-blade) or Vitamix. Blend until thick and creamy. Pour over greens and mix well. Let sit in refrigerator for at least 2 hours, remove and mix again then serve with baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers. Enjoy!

Beck's Notes: I prefer this dip with a high greens to cream ratio so often add more spinach as indicated above. Also, all items (except fancy salt) can be purchased at Trader Joe's for easy, economical shopping.

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