AuthorChef Chad
RatingDifficultyBeginner

Healthy chips and crackers are perfect appetizers for your healthy holiday spread. Make it much more healthier when you dip em in your homemade spinach dip with veggie pulp.

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Yields4 Servings
Prep Time15 mins
 0.5 cup Spinach Local ( blanched)
 0.25 cup Juice Pulp
 3 piece Garlic clove
 0.5 cup cream cheese
 100 g Butter
 1 tsp Paprika, ground
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
1

Using a cheesecloth, squeeze as much liquid of the blanched spinach and juice pulp.

2

Melt butter in a medium pan over medium-high heat.

3

Sauté minced garlic until fragrant for 2 mins. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, veggie pulp, cream cheese, sour cream, salt, and pepper. Cook and stir until warmed through and slightly reduced

4

Serve with chips, carrot and celery sticks, and blanched broccoli.

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Ingredients

 0.5 cup Spinach Local ( blanched)
 0.25 cup Juice Pulp
 3 piece Garlic clove
 0.5 cup cream cheese
 100 g Butter
 1 tsp Paprika, ground
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed

Directions

1

Using a cheesecloth, squeeze as much liquid of the blanched spinach and juice pulp.

2

Melt butter in a medium pan over medium-high heat.

3

Sauté minced garlic until fragrant for 2 mins. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, veggie pulp, cream cheese, sour cream, salt, and pepper. Cook and stir until warmed through and slightly reduced

4

Serve with chips, carrot and celery sticks, and blanched broccoli.

Spinach Dip with Veggie Pulp
IngredientsDirections