Everything looks a bit more lush and green when May arrives, doesn’t it? Maybe I’m seeing the world through leaf-colored glasses, but it feels like a switch is flipped when the calendar turns to May — lawnmowers begin to rumble, plants are bursting, nurseries are bustling, and home gardens begin to take shape. I adore my green surroundings – so much so, that I had to incorporate a hint of green in a spread for a girls night May Day celebration.
I livened up a vegetable tray with this gorgeous green Creamy Avocado Dip. I pulled some fresh spinach and chives from my garden, threw them in a food processor along with an avocado, cilantro, lime, non-fat greek yogurt, and salt – and out came a delightful dip full of green goodness! It’s wonderful as a dip for veggies; I’m also using it as a spread for sandwiches this week! INGREDIENTS
1 medium avocado
1 big handful of baby spinach
2 stems of chives, snipped into small pieces
1 small handful of cilantro leaves
Juice from a lime
1/4 cup of non-fat greek yogurt
1 tablespoon of olive oil
1. Put avocado flesh, spinach, chives, cilantro, lime juice and yogurt into food processor. Blend until just creamy. Scrape down the edges to incorporate any leaves that escaped.
2. Add salt to food processor, start with 1-2 teaspoons, to taste. Put lid back on and drizzle in olive oil while pulsing to incorporate.
3. Refrigerate at least an hour before serving.