INGREDIENTS

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3 cups cooked fresh spinach leaves.

1 cup fresh chopped parsley

½ cup fresh chopped coriander or basil

½ cup dairy-free sour cream

½ cup dairy-free cream cheese

1 teaspoon cracked black pepper

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METHOD

1. Cook together spinach, fresh herbs, and pepper over low heat, for you only want to cook it lightly until all greens are wilted

2. Squeeze out excess water once cooked

3. Place cooled spinach and herb mix in a blender with the cream cheese and sour cream and blend until it makes a smooth textured paste

4. Once blended it can be stored in the fridge for up to 5 days in an airtight container

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