Raw Spinach Dip Recipe

By Dr. Ben Kim on April 26, 2008

If you love spinach dip but your body doesn't love the milk and sour cream that are often used to make most commercially prepared varieties, give this tahini-based spinach dip a try.

Not only is this raw spinach dip out-of-this-world yummy, it's rich in tryptophan, which means that when eaten with a carbohydrate-rich food (like baked, whole grain crackers), it makes for an excellent evening snack that promotes deep sleep.

This raw spinach dip is also rich in folate, vitamin K, and a number of minerals like calcium, magnesium, and manganese, making it a super nutrient-rich snack food.

Raw Spinach Dip Recipe

Makes about 2 cups

Ingredients:

4 cups chopped raw spinach
1/2 cup raw tahini
1 tomato, chopped
1/2 cup chopped red onion
3 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon nutmeg (optional)

Directions:

Combine all ingredients in a food processor and puree.

If you can find a big round loaf of pumpernickel bread, try scooping out about 3/4 of the middle to form a bread bowl to serve this raw spinach dip in. You can cut the scooped-out bread into cubes that can be dipped into the dip, and serve the bread cubes alongside a platter of raw vegetables.

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