Well hello brilliant! I was reading an old, old, old Paula Deen cookbook and came across her recipe for Spinach Guacamole Dip. I abbreviated it a tad, added garlic and her you go…the best two dips in the world combined into one out of this world dip. Plus…avocados and spinach…two super foods. This means, I can eat more (there’s that girl math again!). This dip is so simple, you’ll make it time and time again.
1 box frozen spinach, defrosted and all excess water squeezed out
3 cloves garlic, chopped
2 cups store bought guacamole (in the produce department) or 2 cups Tab’s Guacamole
A drizzle of Extra Virgin Olive Oil (EVOO)
In a small skillet over medium heat, warm a few tablespoons of EVOO. Add in spinach and saute 4-5 minutes or until heated through. Add in garlic and saute 1-2 minutes. Remove from heat and cool about 5 minutes.
In a medium size bowl, combine your guacamole with your spinach mixture. Serve with your favorite tortilla chips.
That’s it! It’s that simple! I always make Tab’s Guacamole instead of buying the kind from the produce department but for this recipe, I wanted simple with no fuss. The produce variety worked out beautifully! Keep your dip refrigerated until you’re ready to eat it. Cover it with plastic wrap to keep the avocados from turning brown too.