1 packed cup fresh spinach leaves
1/2 cup tahini
1/3 cup water
3 tbsp. chopped fresh dill
2 tbsp. chopped fresh chives
2 tbsp. apple cider vinegar
2 cloves garlic, peeled
3/4 tsp. sea salt
1/2 tsp. onion powder
1/4 tsp. fresh ground black pepper
Spice up your party with a twist on the usual summer dips. It’s a fresh, light summery dip that pairs well with fresh sliced peppers. You can use any veggies you like if peppers aren’t your thing. Slice up different color peppers and place it around the dip; very colorful. It also makes a great salad dressing! Enjoy.
- Place all the ingredients in a blender or food processor and pulse until well incorporated. Store leftover dip in the refrigerator for up to two weeks.
Recipe from 30 Minute Ketogenic Cooking