This sprout and spinach dip is creamy, bright and full of fresh flavor! It’s great with veggies, chicken or as a spread on sandwiches or toast. It’s delicious paired with hot sauce for a fresh and spicy snack.
There are so many different types of sprouts available these days at your local grocery store, alfalfa, radish, broccoli or even clover, so feel free to use your favorite. I usually prefer a spicy sprout blend that has a bit more flavor. If you’re up for an easy DIY project, try growing your own sprouts at home!
Salad Sprout and Spinach Dip
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: about 1 1/2 cups 1x
Ingredients
Scale
- 3 cups baby spinach
- 2 cups spicy salad sprouts or pea shoots
- 1 ripe avocado, split, pitted and peeled
- 1/2 medium shallot, roughly chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, chopped
- Fine sea salt and pepper to taste
- Pinch ground cayenne pepper
- 1/4 cup olive oil
Instructions
- Add the spinach, sprouts, avocado, shallot, lemon juice, garlic, salt, pepper and cayenne to the bowl of a food processor or blender. Blend for 30 seconds, until just blended. Slowly add the olive oil while the machine is running and process until desired texture.
- Serve with veggies, chicken, pasta or as a spread on toast. Store in the fridge for up to 1 week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 0g
- Sodium: 7mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Looking for another yummy use for sprouts? Try one of these…
Grain Salad with Mango, Sprouts and Avocado Dressing from The Kitchn
Beet, Apple, Quinoa & Sprout Salad from Green Kitchen Stories
Mexican Spout Slaw from The Kitchn
