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Pecan Rosemary Dip

Rrecipe

Ingredients

  • 1 cup raw pecan pieces
  • 2 cups spinach, packed
  • 2 sprigs rosemary leaves
  • 3 cloves garlic, peeled
  • 1 tablespoon honey
  • Juice of 1 lemon
  • 1/4 teaspoon fine grain sea salt
  • Generous pinch of freshly ground black pepper
  • 1/4 – 1/2 cup extra virgin olive oil

Process

  1. In a large skillet over medium heat, gently toast the pecan pieces until fragrant and golden, about 2-3 minutes.
  2. Add the pecan pieces to a food processor with the spinach, rosemary, garlic, honey, lemon, salt, and black pepper.
  3. Process until smooth, then drizzle in the olive oil, starting with ¼ cup, and process until smooth and desired thickness. Serve as a dip with your favorite crudites. Store in the fridge for 4-5 days.

    By: Liz Moody

    Serving Size: 4 | Cook Time: 15 mins

    Blogger Liz Moody provides a new spin on a classic vegetarian snacking option with a Pecan Rosemary Dip that’s perfect for dipping.

    Nutritional Facts:
    Calories 80, Fat 5g, Saturated Fat 1.5g, Sodium 85mg, Carbs 7g, Fiber 2g, Protein 2g