Dairy-Free Pesto Spinach Dip
 
Prep time
Total time
 
I prefer this dip with a high greens to cream ratio. And I love that all items can be purchased at Trader Joe's for easy, economical shopping. Please note that the Prep time is hands-on time only. Allow time for the pine nuts to soak, and for the dip to chill.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 8 servings
Ingredients
  • 4 cups baby spinach, chopped
  • ½ cup fresh basil leaves, cut with kitchen scissors or chopped
  • ⅔ cup macadamia nuts
  • ½ cup pine nuts, soaked in water for 1 hour or more and drained
  • 3 to 4 tablespoons garlic olive oil or extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon celtic or himalayan salt
  • For dipping: baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers
Instructions
  1. Toss the spinach and basil together in a large bowl.
  2. Add the macadamia nuts, pine nuts, olive oil, lemon juice, and salt to a food processor (with S-blade) or blender. Blend until thick and creamy.
  3. Pour the mixture over the greens and mix well. If preferred, you can blend the ingredients together.
  4. Cover and let the dip sit in refrigerator for at least 2 hours. Mix it again before serving.
  5. Serve with your choice of vegetables and/or crackers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-pesto-spinach-dip