1-2 cloves crushed garlic
1 cup chopped onion
2 cups chopped mushrooms
1 cup water
1 ¼ cups frozen spinach or 5 cups fresh spinach
1t sea salt
3T lemon juice
¼ cup broth
½ cup tahini (sesame butter)
¼ cup nutritional yeast flakes (optional)
4T flax oil or olive oil
1/8 t cayenne pepper
½ t dill weed
Saute the garlic, onion and mushrooms in the butter over low heat, until soft.
Cook the frozen spinach as per directions or steam the fresh spinach until wilted (about 5 minutes). Combine the all ingredients in a blender and puree until creamy.
Chill and serve as a dip – delicious for summer barbecues or braais (if you’re South African too!). Also delicious hot, as a topping for veggies or baked potato.
For a super-speedy version, just cook the chopped garlic, onion and mushrooms with the spinach and then add the rest of the ingredients and blend.
(Makes about 4 cups)