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
Step 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.
Step 2
Add the spinach and artichokes and pulse until they are roughly chopped, 15 to 20 times, pausing to scrape down the sides if necessary.
Step 3
Season to taste with additional salt or lemon juice, if needed.
Step 4
Transfer the dip to a small serving bowl and serve with pita chips, crackers, or veggies.
Step 5
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.
Step 6
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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.
