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raw spinach and marinated mushrooms dip

June 25, 2013

marinated mushrooms:

2 big mushrooms, finely sliced
3 TBSP olive oil
1.5 TBSP freshly squeezed lemon juice
½ tsp tamari (or nama shoyu, as you prefer)
1 small garlic clove, grated or minced
½ tsp raw mustard or other mustard
pinch sea salt
freshly ground black pepper, to taste

marinate overnight

(I add to a jar and give it a shake whenever I walk past it)

the next day, add these to your food processor with:

2 handfuls fresh spinach (or any tender leafy green like arugula, lamb’s quarter, etc.)
½ cup chopped parsley, cilantro, or your favorite mild herb
1 green onion, roughly sliced
olive oil (to taste)
pinch chili flakes

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adapted from tales of a kitchen

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Really great. Highly recommended. I subbed cilantro for parsley and it was really tasty.

This is a great snack or side dish to serve alongside bread or veggies at a party. Next time you have people over, offer them some of this raw spinach and mushrooms dip alongside baba and hummus, or beer and cheese dip, or lentil and olive dip. This is a great healthy alternative to the package of cream cheese spinach-and-artichoke dip (or a great vegan option to serve alongside it.)

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