A rich but highly nutritious dip that works equally well with steamed vegies and raw carrot sticks as it does with rice crackers.
Ingredients:
Bag of baby spinach
3/4 cup raw almonds
1/2 tsp salt
Few leaves of fresh basil
1/2 cup olive oil
Slice of stale bread, torn up
1 and 1/2 Tbs lemon juice
1-2 cloves of garlic, roughly chopped
Put almonds in a blender and grind to a breadcrumb-like consistency. Add all the other ingredients and blend to a paste. Add a bit more oil if it gets too stiff. And voila!
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