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.
- 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
Combine spinach, artichoke hearts, onion, and garlic in one bowl.
In a separate bowl mash avocado and mix with goat cheese and sour cream or ricotta and coconut cream, plus lemon juice, S&P.
Add the avocado mixture into the large bowl with the rest of the ingredients. Stir until well combined.
Transfer into baking dish and bake at 350°F for 20 minutes or until hot. Serve immediately!