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Creamy Spinach Artichoke Dip with Avocado

This Creamy Spinach Artichoke Dip with Avocado is a perfect appetizer for any occasion. I like to serve it during summer picnic season with family and friends or during the winter holiday season. It’s a perfect dip for a New Year’s Eve party as well. 

The dip is mayo free, very flavorful, filling, and healthy.

Instead of mayo, I used mashed avocado mixed with Montchevre goat cheese and a little bit of organic sour cream. For a dairy-free and vegan version, it could be easily substituted with almond ricotta and coconut cream. You mix up all the ingredients and bake to perfection.

I served the dip with homemade grain-free tortilla chips, but it can be served with baby carrots and celery sticks instead.

Ingredients

  • 10 oz frozen spinach, defrosted, and drained
  • 14 oz artichoke hearts, chopped
  • 1 green onion, finely diced
  • 3 cloves garlic, minced
  • 1 avocado
  • 1/3 cup soft goat cheese plus 1 tbsp organic sour cream. For a dairy-free version 1/3 cup almond ricotta plus 1 tbsp coconut cream.
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

  1. Combine spinach, artichoke hearts, onion, and garlic in one bowl.

  2. In a separate bowl mash avocado and mix with goat cheese and sour cream or ricotta and coconut cream, plus lemon juice, S&P.

  3. Add the avocado mixture into the large bowl with the rest of the ingredients. Stir until well combined.

  4. Transfer into baking dish and bake at 350°F for 20 minutes or until hot. Serve immediately!

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