I was headed to a party and planned to bring good ol’ guacamole. As I was looking for a suitable chip to match – one that would keep the guests happy without being too heavy on the carbs, salt and fat for me – I came across these Sea Salt Kale & Chia Chips by Supereats. (This is not a paid endorsement – I just happen to really like them.) The ingredient list is short and clean without any additives or GMOs. The chips are high in antioxidants, loaded with Vitamins A and C, and have 4 grams each of fiber and protein. Sold!
Of course, I had yet to try them. When I got home, I opened the bag and found these beautiful dark green chips. I’m okay with the color, but would the party guests accept something other than a standard corn chip? I bit into one to find that they are crispy, lightly salted and very tasty. So tasty that I almost talked myself into polishing off the entire bag, thus forcing me to go back and try the other flavors – chili lime and cheddar were beckoning. Restraint won out.
These nutritious chips got me rethinking my guacamole. How could I beef up the nutrients to complement the chips while keeping the great taste? I thought about my favorite kinds of dip – guacamole, spinach artichoke, and caramelized onion. Why not mash them all into one recipe (sans the mayo, cheese, butter and heavy cream)? So I whipped up a big batch just in time to find out the party was canceled. So there I was, home alone, with enough dip for at least 12 people and a bag of chips. Restraint did not win out this time.
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with the life plan. If you cook the onions without oil, this complies with the weight loss plan as well.
Ingredients (makes 3 cups, about 12 servings)
3 Haas avocados – diced
2 cups roughly chopped spinach
1 cup diced sweet onion
1 14-ounce can artichoke hearts (drained and chopped)
¼ cup fresh lime juice
1 teaspoon garlic powder
2 teaspoons cooking oil (I used coconut oil)
¼ to ½ teaspoon salt
serve with chips or veggie sticks
Directions
1. Place the onions and 2 teaspoons of oil in a non-skillet over medium low heat. Slowly cook for about 10 – 15 minutes until they turn brown. Keep the onions in an even layer and don’t stir them until just before they look like they will burn. Then stir and add a small amount of water or vegetable broth if needed to prevent burning or drying out. Let the liquid cook out, remove from the heat and let cool.
2. While the onions are cooking, score the avocados and scoop out the flesh with a spoon. Place them in a large mixing bowl with the lime juice and mash with a fork or potato masher to desired chunkiness.
3. Place the spinach in the non-stick pan used for cooking the onions (there should be a minimal amount of oil left over) and cook over low heat, stirring constantly, for 1 – 2 minutes or just until the spinach is completely wilted.
4. Add the onions, spinach, chopped artichokes, and garlic powder to the mashed avocado and mix well.
5. Salt to taste. Serve room temperature or chilled with chips or vegetable sticks.
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