How to Make Vegan/Organic Spinach Pesto with a Gucamola Dips to be served with Melba Toast.

Great Way of Entertaining or Just for Fun

Need some dips for a party or just for a starter before lunch, want to try something different and healthy?

Make a Spinach dip, don't let them know what it is until they have tried it. Rich in iron and niacin, essential acids and trace elements needed for healthy teeth and bones.

Serve a Guacamole on the side with this and you have added essential oils and Omega & to their diet.

Serve with Melba toast or any oven baked chips.

By the way with the garlic and chili in the dips, it will also help prevent colds and flu.

Two Super Snack/Dips for Cocktail Parties

Spinach Pesto

Ingredients

  • 1 bunch of fresh Spinach
  • 1 lemon
  • 1 clove of Garlic
  • 50 - 75ml of Canola or Olive oil
  • A small knob of fresh ginger

Method

Wash the spinach, remove the stem from the leaves and roughly chop the spinach.

  1. Place the spinach into a blender or liquidiser.
  2. Squeeze the juice out of the lemon and add this to the blender.
  3. Blend the lemon juice and spinach for a few minutes.
  4. Then add about 50ml of oil to the mixture in the blender.

The mixture should be smooth without being too runny. Adjust the texture by adding either more spinach to thicken it, or more oil to thin it down.

  1. Clean the husk of the clove/s of garlic and add this to the blender.
  2. Peal a small knob of fresh ginger and add this to the blender.
  3. Switch on the blender and blend until smooth.
  4. Remove from the blender and transfer it a clean dish.
  5. Cover and let it stand to rest in the refrigerator for about 4 hours before use.

Again the mixture should be smooth without being too runny. Adjust the texture by adding either more spinach to thicken it, or more oil to thin it down.

Click thumbnail to view full-size
Fresh Organic SpinachAdd the Virgin Olive Oil and Lemon JuiceAdd The Organic Garlic and Fresh GingerA Party Dip of Spinach
Fresh Organic Spinach
Fresh Organic Spinach
Add the Virgin Olive Oil and Lemon Juice
Add the Virgin Olive Oil and Lemon Juice
Add The Organic Garlic and Fresh Ginger
Add The Organic Garlic and Fresh Ginger
A Party Dip of Spinach
A Party Dip of Spinach

Guacamole

Ingredients

  • 1 or 2 ripe Avocado Pears
  • Juice of a lemon
  • 1 small onion
  • 1 clove of garlic
  • 1 medium tomato
  • 1 or 2 fresh chillies (optional)
  • 5ml of paprika or cayenne pepper
  • 25ml of Olive or Canola Oil

Method

  1. Remove the skin and pip from the Avocado pears, cut it into small pieces and place it in a deepish bowl.
  2. Whisk until smooth.
  3. Add the lemon juice
  4. Add the desired amount Olive oil.
  5. Continue to whisk till soft and creamy
  6. Dice the onions, chillies (optional) and garlic, into very fine cubes.
  7. Skin and dice the tomato into very small cubes.
  8. Add the onion and tomato to the avocado pear and mix it in well so that it is evenly distributed.
  9. Let it rest in the refrigerator for at least 5 minutes.
  10. Transfer the mixture to a serving dish or dishes, sprinkle the desired amount of paprika or cayenne pepper over the top of each of the dishes, cover and keep in the refrigerator until ready to serve.

Why use the whisk you may well ask?

Because with a food processor, the heat of the spinning blades will slightly cook the Avocado and make it turn black before you have a chance to use it.

Rye Melba Toast
Rye Melba Toast
Spinach Pesto Guacomle and Tomato, Onion & Chili Salad
Spinach Pesto Guacomle and Tomato, Onion & Chili Salad

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Comments 11 comments

raguett profile image

raguett 8 years ago

yummy...........can't wait to try....


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks for the comment on the Hub, yes it is a great dip.


Karen Ellis profile image

Karen Ellis 8 years ago from Central Oregon

Hi Rodney,

Just stopped by to say hello to you and found your great recipes, as always. I love pesto, especially in pasta or on grilled garlic bread. My family is Italian on my Mother's side, so I it's been around in my life for quite some time.

I have been making more each month working on other writing projects and have not been able to get back to hubpages much. This month I will make over $500 USD. So, I keep managing to increase the amount each month. I do wish hubpages offered it's writers more in compensation as I do enjoy writing here.

Anyway, hope all is well with you and your family.

Karen


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks for dropping by Karen, yes it is a pity, that we do not make that much. good luck but stay in touch, don't forget the hub pages. If you read my hub on how I lost a month of my life you will know, I have now added another 2 months to that count on the same operations complications.


sixtyorso profile image

sixtyorso 8 years ago from South Africa

Great Recipes. thanks for sharing. good pictures. you just need to add a chickpea pate to that lot to make a really balanced diet meal.


sixtyorso profile image

sixtyorso 8 years ago from South Africa

Sorry got a two for one post. Thumbs up anyway.


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Sixty, the chickpea dip and the sundried tomatoes and chili dip/salsa will come to the party as well. Thanks for the double headed comments.


Hannah  7 years ago

your dip is very nice me & my husband RICKY enjoyed it very much :D


Just_Rodney profile image

Just_Rodney 7 years ago from Johannesberg South Africa, The Gold Mine City Author

That is great Hannah,so pleased that you enjoyed the dip, I like cooking to please as well as then writing about how to make them as well.

I am smiling!


june of ages profile image

june of ages 6 years ago

These recipes sound wonderful. I will experiment next weekend.


Just_Rodney profile image

Just_Rodney 6 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks fotr visiting this hub, it is always great to have visitors stop by and comment.

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