5 to 6 ounces raw spinach
3 large cloves garlic
2 to 3 tablespoons lemon juice
Salt, to taste
Pepper, to taste
1 medium tomato
5 or 6 baby portabella mushrooms
1) In a food processor, blend the spinach and avocado very well. Add garlic, lemon juice, salt, pepper and tomato and blend thoroughly. Add mushrooms and pulse to combine, leaving the mushrooms a bit chunky.
This is great to keep for several days, and is great as both a spread and a dip!