This Dairy-Free classic is sure to please guests all year long.
Recipe by Executive Chef Ken Blue of Hippocrates Health Institute
CREAMED SPINACH DIP
Yield: 4-6 servings
1 lb. Spinach chopped in food processor with “S” blade
1-2 oz. of dehydrated almond meal
1.5 oz. Lemon Juice 5 oz. Water
1.5 C. Pine nuts (Soaked and Rinsed)
1.5 Cloves Garlic
1/2 T. Kelp Powder 1 Pinch Cayenne
1 Tsp. Oregano
1. Blend ingredients in sauce thoroughly until creamy.
2. Mix sauce in with spinach to desired texture.
Put in bowl and top with shredded yellow squash.
Sprinkle top with dehydrated almond meal.
Enjoy this dip with the Flax Crackers or your choice of vegetables.