I have a new food obsession. I am in love with this dip/sauce that is so amazing I could eat it by the spoonful! And the best part is, I could eat the entire batch and I wouldn’t hate myself in the morning because it’s mostly just spinach, almonds an onion and some spices! The warming spices are heavenly, especially this time of year. And turmeric is supposed to be super good for you!
I’m a snacker by nature. I get home from work and I just want snacks. The problem is, I’ll eat anything in sight that is easy to get to which means usually I will eat chips if they are readily available. Or chocolate chips. So I wanted to make something as easy to shovel in my mouth as chips but healthier than chips. But I also wanted something fairly low calorie because I can also get out of control eating…anything. So about a week ago I made this recipe thinking it would be a good healthy snack I could dip baby carrots in. It’s true, it can be used as a dip. But then I got wild and put it on my rice and tofu AND IT WAS AMAZING!!!!!
I think this dip is a great alternative to hummus. Beans can be pretty harsh on the ol’ digestive track. Well ditch the beans and get with the greens, haha!!
I think you should make this and take it to a holiday party. And if you do take it to a holiday party, invite me so I can come and eat it all! I actually have a party to go to this week but I’m not bringing this because I know someone else is bringing a real spinach dip that has cheese in it and I know this would sit next to it, neon green and cheese-less and nobody would touch it and I would feel sad for my dip. That was kind of depressing. Or maybe the truth is, I just don’t want to share.
Have you ever seen a dog that kneels?
Curried Spinach Dip and Sauce
6 cups/handfuls raw spinach
1 small to medium yellow onion
2/3 cup raw almonds
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons minced garlic
3 teaspoons nutritional yeast (probably optional)
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne
Preheat a saucepan over medium heat with about a teaspoon of the olive oil. Coarsely chop the yellow onion (it will get pureed later) and add it to the saucepan. Add the garlic to the pan and sauté for a few minutes while you get all the other ingredients together. While the onion and garlic cook, add the almonds, spinach and lemon juice to a food processor. The spinach might not all fit at first and that’s ok.
Once the onion looks soft add all the spices including the nutritional yeast to the saucepan and sauté for another 30 seconds to a minute. Transfer the hot mixture to the food processor, add the remaining olive oil and puree until smooth, adding more spinach as the mixture breaks down.
I personally like this dip best warm. It’s good cold too but I like warm food. Use it as a veggie dip or spoon it over rice, tofu and veggies.
I hope you enjoy it!
Have a wonderful week!