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As it seems to be her new hobby of thrusting things on me without warning whenever I go home to visit my parents, my mother did so again by surprising me with some avocados. I do say “surprise” because, I have never known her to eat avocados and I usually have to force them upon her by sliding them into smoothies or meals whenever I come around. So, I definitely did not have any intentions on cooking when I came to visit for the weekend.
Why spinach avocado dip?
After being harassed into “doing something” with the avocados, I had to go find some inspiration for what to make out of them. My go-to avocado meals are usually a smoothie or sauteed tomato-avocado over a bed of rice or with crackers. There weren’t any tomatoes and I was not in the mood to have another fight with rice. By fight, I mean, thinking I’m only making about two meals’ worth and ending up with an entire bucket! So, I took myself into my mother’s pantry and looked around to see what I could find and… I found canned spinach. Doing a spinach avocado dip had been on my to-do list, and so, when this opportunity presented itself with an enthusiastic taste-tester, I let Jesus take the pan because things were about to get weird.
Thick. That’s one of the first things that comes to mind when I think of this. This is probably the thickest dip that I’ve ever had. That is probably because of avocado and cream cheese, almost definitely the cream cheese. It’s definitely added some weight to it, but let me explain how I made it first and then we’ll talk about just how weird it was.
I made this with:
- 2 cans of spinach
- 1 box of cream cheese
- 2 avocados
- olive oil
- assorted seasonings
- Club crackers, to scoop and eat ??
Turn your stove on to a medium heat and add olive oil, butter (which I’m always generous with), and your choice of seasonings. I recommend lemon pepper, a dash of white pepper, seasoning salt, and black pepper (I like to spice things up, but not too much!).
Very Important Pictures of Cream Cheese
Pop the cans on the spinach and add to the pan. Slice up the onions and garlic, also add to pan. Make sure you keep stirring to avoid burning any of the ingredients and to make sure everything is being cooked. Cut open the avocado and remove the skin. I doubt that it’s necessary to cut it up in small pieces, but it will probably make it cook faster and easier to blend in. For the record, I mostly put them in cut into 4 large halves. Add the avocados ?? to the pan. Smoosh with spoon or fork and mix into the other ingredients. I’ll let this simmer for about 20 minutes, stirring pretty often because I can’t leave food alone for fear of burning comma until it starts to look smooth.
After that period of time, you can pour the entire thing into individual bowls or into one big bowl to share. Since I was about to leave and hit the road, my mother and I split the dip between a couple of plastic to-go containers so I could eat in the car.
I have to say that this was a very interesting combination that I firmly believe could be improved if I’d gotten myself up to go and get some sour cream (after I got all the way back home, which was quite far away from the kitchen in the photos). I will try this again with more spinach/less avocado because the texture of the avocado alters this recipe a lot.
I think it’s also important to note that lemon pepper is kind of a weird taste to go with this. I generally use lemon pepper anything that gets cooked you know, as long as it isn’t a dessert. This would probably be fine without lemon pepper, but… why take such a risk?
This would be a lot healthier without the butter and cream cheese so for anyone who is actually attempting to be healthy-ish when you make this, you might want to forego those. I wasn’t feeling particularly healthy on this day.
I’ll have to try this again because as you can see from the photos, only a brave soul would eat something that looks like this so… Have to make it look more appetizing. ??. Let me also note that although there is sour cream in the photo, I didn’t actually use any, which I think was a bad decision, but… I was in a bit of a hurry and didn’t think I’d need any. Using sour cream or a different brand of cream cheese would probably make this look a lot tastier and thin it out. It was chunky and clumped together in a very… weird way. But, it tasted pretty good. Honestly, I can’t imagine someone eating this if they hadn’t watched the cooking process. I want to make another attempt with sour cream only, like I did when I made a spinach dip with cheese, so, when that happens, I’ll update this post so you can see.