Apricot Pecan Dip (or dinner)
Anything can happen
Remember to dress up the following recipe. You can make mini sandwiches, use on croissants, pour on salads or lettuce, dip and scoop with raw veggies. It would also be delightful surrounded by sliced fruit, including pineapple.
It is summer, please when possible use all FRESH organic fruit.
I used mine as a bowl of spread/dip by itself for dinner.
4-8 large fresh apricots washed, sliced and pitted
1 small bunch ( a large handful) of green grapes
1/2 cup of pecan pieces
2-3 ounces of water
optional: 2tsps of coconut oil, 1 tsp of flax oil, and 1 tsp of hemp oil.
Stir in oil(s) in bowl not the blender.
Makes 4-6 small servings. Add more fruit to increase servings
Blend the fruit and water first. Add the pecans and blend longer until the pieces are thick and creamy. The grapes add a refreshing sour flavor to the dip. It also makes the creamy and somewhat heavy texture feel lighter. This would also be good chilled or frozen. If you are freezing, do so in small cookie shapes or in ice cube chunks. As the colors are slightly muted, you may want to have colorful fruit around the bowl or plate to liven up the presentation.
I wanted a quick dinner and just pour my servings into a bowl and ate like ice cream. This reci[pe is high in protein and provides a lasting energy boost.
Add an apple or coconut with yogurt and turn into a smoothie. Enjoy!
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