Avocado, Spinach, and Artichoke Dip
Recipe from Two Peas and Their Pod
Avocado, Spinach, and Artichoke Dip is the perfect appetizer for parties or a great healthy snack for any day. Serve with pita chips, crackers, or cut up vegetables. The dip is vegan, gluten-free, dairy free, and nut free.
Ingredients
- 1 large or 2 small avocados about 1/2 pound total, halved and pitted
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice or more if needed
- 1 clove garlic roughly chopped
- 1/4 teaspoon fine sea salt
- Pinch of red pepper flakes
- Freshly ground black pepper
- 1 1/2 cups packed baby spinach about 1 1/2 ounces
- 1/2 cup well-drained marinated artichokes from 5-ounce jar
- Serve with homemade pita chips crackers, or veggies
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.