Shelby Elmore

Ingredients:

• 1/4 cup finely chopped shallots
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• 1/2 bag spinach, rinsed well
• Coarse salt and freshly ground pepper
• 2 medium ripe Hass avocados
• 4oz. Goats milk chèvre
• 2 tablespoon teaspoons fresh lime juice

Directions:

• Heat coconut oil in a large nonstick skillet over medium heat. Sauté shallots and garlic, stirring frequently until opaque, about 4 minutes. Add spinach and cook covered until wilted, about another 4 minutes. Uncover and allow liquid to evaporate about 4 additional minutes.
• In the meantime, puree avocados, chèvre and lime juice in a food processor until smooth. Season with salt and pepper to taste. In a separate bowl combine spinach mixture with avocado puree. Serve with gluten free crackers and fresh veggies