The Ultimate Raw Spinach Dip
2013
I am so excited to share this raw spinach dip with you and I know that you are going to love it too! I have got this dip down. This is very close to that spinach dip that get’s served with pumpernickel bread. That was my inspiration, although it feels like a lifetime ago since I have tasted it. But regardless, this raw spinach dip was so delicious that it just disappeared. It was a hit around here and I hope you love it as much too!
This dip recipe has dehydrated onion and garlic, along with a can of water chestnuts – questionably raw, but they give a fantastic crunch and so integral to this dip. These along with lots of spinach are added to my hemp oil mayo, which makes a fantastic base. ..and voila, abundantly nutritious raw spinach dip that you can feel good about eating!!
We ate most of it straight up on crackers, but then I mixed some with more grated vegetables, and some chopped nori! Then we ate this filling spooned on lettuce leaves. Delicious. It’s great on it’s own and makes everything it’s mixed with taste amazing too! How will you eat your ultimate raw spinach dip?
Come with me to the kitchen. This is how it is made!
The Ultimate Raw Spinach Dip
Ingredients
2 cups packed Spinach
1 can Water Chestnuts
1 (or 2 small) cooking Onions – peeled and chopped
2 Garlic cloves – peeled and chopped
2 cups Hemp oil Mayo
½ – 1 tsp Salt
Directions
Place onions and garlic in the food processor and process until uniformly sized small pieces. Transfer to a teflex sheet and dehydrate at 115 degrees for 1 to 1 ½ hours. Process or chop the water chestnuts to small pieces. Transfer to a bowl with the hemp oil mayo. Process the spinach until broken up into small pieces. Transfer to bowl with mayo and water chestnuts. When onions and garlic are finished add these also to the mayo bowl and stir to mix all ingredients together well. Taste and season with salt as desired.
Photo Description
Assemble ingredients
Place onions and garlic in processor.
Process until they are small pieces.
Transfer onion and garlic to dehydrator tray and dehydrate for one to one and a half hours. The dehydrating will not only soften them, but bring out the sweetness in the onion and mellow their flavor as well.
While that’s dehydrating we can get everything else ready.
Place water chestnuts in processor
Process until they are small chunks.
Place spinach in processor
Process spinach until it is well chopped up.
After onions and garlic are finished dehydrating, place all ingredients in a bowl.
Mix well and that’s it.
Transfer to a serving bowl and serve with your favorite crackers or crudities.
I’d love to hear from you!
Are you inspired? Think you’ll try it out?
How would you eat this spinach dip?
How would you change it?
..and if you make it, let me know what you think!
Bon Apetit!
Robin
