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.
1large or 2 small avocadosabout 1/2 pound total, halved and pitted
1tablespoonextra-virgin olive oil
1tablespoonlemon juiceor more if needed
1/4teaspoonfine sea salt
Pinchof red pepper flakes
Freshly ground black pepper
1 1/2cupspacked baby spinachabout 1 1/2 ounces
1/2cupwell-drained marinated artichokesfrom 5-ounce jar
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.