SPINACH-AVOCADO DIP

Spinach-Avocado Dip image

Provided by Martha Stewart

Time 40m

Yield Makes 2 3/4 cups

Number Of Ingredients 9

1/2 cup finely chopped shallots (from 2 large shallots)
1 tablespoon minced garlic (from 3 cloves)
10 ounces spinach, rinsed well
Coarse salt and freshly ground pepper
2 medium-ripe Hass avocados, chilled
1 cup nonfat Greek yogurt
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
12 ounces sugar snap peas
9 small slices pumpernickel bread, cut into triangles

Steps:

Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.

Nutrition Facts : Calories 153 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 315 g