Green Grizzly Sauce

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.

The Recipe

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

The Method

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.

XX MacKenzie

0 comments

Leave a Reply

Your email address will not be published. Required fields are marked *