Avocado, Spinach, and Artichoke Dip
Total Time
10 mins
Prep Time
10 mins
Rating
4.76 out of 5 stars
(25)
Ingredients
Not explicitly mentioned
- 1 large or 2 small avocados, about ½ 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 ½ ounces
- 1/2 cup well-drained marinated artichokes, from a 5-ounce jar
- Serve with homemade pita chips, crackers, or veggies
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Preparation
Chef’s notes
Make sure you use ripe avocados.
Use a food processor for blending. If using a blender, scrape down the sides often for a smooth blend.
The dip pairs well with homemade pita chips.
Store with plastic wrap pressed against the surface to prevent browning.