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Gina @ The Passionate Pantry

Liver Cleansing Dip



This is a terrific dip that keeps well in the fridge for a good couple of days … great in a sandwich or on top of open sandwiches, but also delicious used as a topping for chicken or beef dishes (like baked chicken schnitzel or beef tacos). It goes beautifully with sour cream and sweet chilli sauce so is a great addition to any Mexican style meal.
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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method

Ingredients
  

  • 1 large avocado 150g flesh weight
  • 3 tbls lemon juice 1 tbls used first, then 2 tbls added later

  • 1 clove garlic peeled

  • ½ small red onion
  • 120 g fresh baby spinach leaves
  • 100 g Brazil nuts or use pepitas and sunflower seeds for nut free version
  • 20 g olive oil
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked pepper
  • pinch chilli flakes or to taste
  • small bunch fresh coriander washed, with root intact and scraped, and cut into chunks

  • crushed Brazil nuts or seeds to garnish

Method
 

  1. In a separate bowl roughly mash avocado with 1 tablespoon of the lemon juice
  2. Place garlic into TM bowl and chop 3 seconds / speed 7
  3. Add onion, spinach, Brazil nuts (or seeds), oil, salt, pepper, chili flakes and coriander, along with the remaining 2 tablespoons of lemon juice and turbo once
  4. Scrape down sides and turbo again
  5. Add avocado and turbo again 2-3 times until you get the consistency you like
  6. Put into serving bowl and top with extra chopped nuts or seeds