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Avocado, Spinach, and Artichoke Dip
4.8 from 75 votes

Avocado, Spinach, and Artichoke Dip

This Avocado, Spinach, and Artichoke Dip blends ripe avocado with fresh spinach and marinated artichoke hearts for a creamy, textured appetizer. Olive oil, lemon juice, garlic, and spices are pureed to create a smooth base, while the greens and artichokes are roughly chopped for contrast. Served with pita chips or vegetables, it offers a fresh and savory flavor profile.

Prep Time
10 mins
Total Time
10 mins
Course: Side Dish, Appetizer, Snacks
Cuisine: American, International, Canadian, Vegetarian, Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. Transfer the dip to a small serving bowl and serve with pita chips, crackers, or veggies.
  3. 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.