A dip that's as good for you as the vegetables that get dipped in it, yet so delicious, you'll want to eat it by the spoonful (and probably should too!)
Cook the spinach for a minute or two, until just wilted. Squeeze dry and set aside.
Add avocado, mayo, lime juice, maple syrup, salt and pepper to the bowl of a small food processor and process until smooth and creamy.
Add spinach, water chestnuts and sun dried tomatoes and process on pulse until well combined.
Chill for a few hours before serving to allow for flavors to fully develop (not absolutely necessary but preferable); to avoid discoloration, cover with plastic film placed directly on top of the dip (in direct contact with the dip)
This will keep in the fridge for a few days, so long as you keep it well covered and avoid contact with air.