Guacamole. Is there anything else as downright delicious and healthy(-ish)? I think not. Guacamole is my favorite way to
get my daily serving of greens in indulge in some heart-healthy fats after a long day. (Some people have wine, I have guac.)
Recently, I discovered a particularly awesome recipe that incorporates spinach and a touch of sour cream — AKA it’s even more nutritious and delicious than your standard guacamole. It’s the kind of guacamole that makes you feel #blessed.
Check out the recipe below (plus a bonus recipe for homemade tortilla chips!), then whip this up to impress everyone at your next potluck. Or just have it for dinner one evening. This is a no judgment zone.
Creamy Spinach Guacamole & Tortilla Chips
What You’ll Need:
1/2 cup diced red onion
2 cloves of garlic
2 tablespoons sour cream
1 1/2 cups baby spinach
1 package corn tortillas (~10)
Juice of 1/2 a lime
Avocado or olive oil
Food processor (or mashing/mixing apparatus of your choice)
What You’ll Do:
Start by preheating your oven to 350 degrees. Then, cut your corn tortillas into 6-8 triangular slices, depending on how big you want your chips to be. Arrange your slices in a single layer on a sheet pan, and hit ’em with a touch of oil (we used avocado) and a dash of sea salt. Bake for 2-3 minutes, then turn, and bake another 2-3.
Next up: slicing and dicing. With a sharp knife, dice your onion and jalapeño, mince your garlic, and slice up your avocados. Add all your chopped veggies, plus the sour cream, black pepper, and juice of one half of a lime, to your food processor. Then, blend to your desired consistency. Chunky or smooth? The choice is yours.
We are now nearing the end of our creamy spinach guacamole journey. Empty your guac into a bowl, using all your willpower to refrain from putting it directly into your mouth. Now, take a warm-from-the-oven tortilla chip, and dunk it. Enjoy that creamy, dreamy, green-y goodness!
+What’s your favorite way to rock the guac?