Being plant based means giving up Greek yoghurt as a dip, (unless your area has soy alternatives) but doesn’t mean giving up on deliciousness.
Recently I made black bean wraps, and wanted something to pep it up. The following dip recipe hit the spot. It also works great with roasted veggies, on a piece of toast, or even with a Seitan fillet.
For one person:
- 1 avocado
- Handful of fresh baby spinach
- Half of a zucchini
- Splash of olive oil
- One to 2 cups of water
- As much garlic as you like (I used 4 knobs)
- Pinch of salt
- Splash lime juice
- 1 tsp chipotle powder
Just throw it all together & either blend in the blender, in the food processor, or with a hand blender until smooth. Taste & adjust accordingly, and enjoy!
It will hold in the fridge for up to three days, but best to use immediately.
If making for 2 people, just add another avocado & extra water.
If making for toddlers- leave out chipotle and prob. less garlic. Depends on your kid.