Greek Green Goddess Dip with Crudités
Ingredients
Dip:
- A pinch of French salt
- 2 Spanish organic garlic, smashed
- 2 tbs ‘Simply Natural’ Spanish organic extra-virgin cold-pressed olive oil
- 2 large handfuls organic spinach
- 1/3 cup organic fresh sweet basil, chopped
- 1/3 cup organic spring onions, chopped
- 1/3 cup organic coriander, chopped
- 400g BPA-free can of La Bio Idea cannellini beans
- 1 small organic avocado
- The juice of 1 organic lemon
- 100g organic Greek feta cheese
- Freshly ground organic black pepper to taste
Suggested crudités’ :
- 2 organic Australian carrots
- 1 organic Japanese cucumber
- 1 piece of organic pumpkin
- 1 organic green apple
- 2 sticks of organic celery
- 2 organic clementines
- A few organic kumquats
Methods
- Wash, top & tail all the vegetables for the crudités.
- Top, tail & remove the skin from the garlic & pound together with French sea salt.
- Add to the TX bowl with the olive oil, spinach, & chopped fresh herbs.
- Drain the beans & reserve the liquid for later. Add the beans to the TX bowl.
- Press out the juice of one organic lemon.
- Skin & remove the stone from the avocado & add with the lemon juice to the TX bowl.
- Add the feta cheese, saving a little to crumble as garnish.
- Blend on speed 4 until the desired consistency is reached.
- Spoon into the serving bowl and crumble over the reserved cheese.
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