Raw Spinach Dip

Happy St. Patrick’s Day!

I don’t tend to eat a lot of traditional Irish food. Meat and potatoes? No thanks. Cabbage and potatoes, that I’ll do once in awhile. But even that combo. is somewhat of a rarity in my everyday diet.

I do however consume a lot of green cuisine. So in light of today’s emerald-studded holiday, I bring you my next recipe. It’s a spinach dip so full of vibrant color, it might just give you a little extra bounce as you your trance around in your leprechaun shoes today.

If you plan on celebrating your Irish roots (whether you really have them or not) by sipping on some beer, balance it out by pairing your brew with this healthy, good-luck colored recipe. Spinach is packed with fiber, calcium, vitamin A, and even a considerable amount of iron. It’s also a vitamin C-heavy veggie, (particularly when kept raw like in this recipe) which will help the body absorb the iron it contains.

Serve this with crackers or pita. If you end up with any leftover, carry the green spirit into your lunch the next day by applying it as a wrap/sandwich spread. Cheers.

Raw Spinach Dip

(Makes 2-3 cups)

-1 clove garlic
-2 1/2 tsp. minced ginger
-2 1/2 cups spinach, tightly packed
-1-15 oz. can butter beans, drained
-2 Tbsp. extra virgin olive oil
-1/2 tsp. salt
-1/2 Tbsp. red chili pepper flakes, optional

Pulse garlic and minced ginger in food processor. Add remaining ingredients, drizzling in olive oil last. Puree until smooth. Serve at room temperature with chips, crackers, or pita, or use as a sandwich spread.