Avocado, Spinach, and Artichoke Dip
User Reviews
4.8
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Prep Time
10 mins
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Total Time
10 mins
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Cuisine
American, International, Canadian, Vegetarian, Vegan, gluten-free
Avocado, Spinach, and Artichoke Dip
Description
The dip begins by pureeing avocado flesh with olive oil, lemon juice, minced garlic, salt, red pepper flakes, and black pepper to form a creamy and lightly tangy base. The inclusion of lemon juice helps maintain the dip’s color and adds brightness.
Baby spinach and marinated artichoke hearts are then pulsed into the mixture just enough to keep some texture, providing earthy and slightly tangy notes that complement the avocado’s richness.
Served chilled or at room temperature, this dip pairs well with crunchy pita chips, crackers, or fresh vegetables. The blend of creamy avocado and fibrous greens creates a satisfying mouthfeel.
To store, press plastic wrap directly on the dip’s surface to minimize browning, and refrigerate for up to four days. This recipe can easily be adapted to be gluten-free by choosing suitable dippers.
Ingredients
- 1 avocado about 1/2 pound total, halved and pitted, or 2 small avocados
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice or more if needed
- 1 clove garlic roughly chopped
- 1/4 teaspoon salt fine sea salt
- Pinch red pepper flakes
- black pepper freshly ground
- 1 1/2 cups baby spinach about 1 1/2 ounces, packed
- 1/2 cup artichoke hearts from 5-ounce jar, marinated, well-drained
- Pita chips crackers, or veggies, homemade; for serving
Instructions
- Using a spoon, scoop the avocado flesh into a food processor. Add the olive oil, lemon juice, garlic, salt, pepper flakes, and several twists of black pepper. Blend until smooth, pausing to scrape down the sides as necessary. Add the spinach and artichokes and pulse until they are roughly chopped, 15 to 20 times, pausing to scrape down the sides if necessary. Season to taste with additional salt or lemon juice, if needed.
- Transfer the dip to a small serving bowl and serve with pita chips, crackers, or veggies.
- Note-To store the dip, press plastic wrap against the surface to prevent it from browning. It will keep in the refrigerator for up to 4 days. For gluten-free, serve with vegetables or gluten-free crackers or chips.
User Reviews
Overall Rating
4.8
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