I had no idea what to expect, when I decided to try substituting creamy avocado for the hefty amount of cheese that’s usually found in traditional spinach and artichoke dip.
The result is beyond delicious, while also being incredibly easy on your digestive system!
Traditional versions can be a little too bland for my taste, so the flavor of this particular dip is kicked-up a notch, with the addition of fresh basil and lemon juice. Combined with artichoke hearts, spinach and roasted red pepper, this veggie-based dip is bursting with flavor, and delicious enough to eat with a spoon!
Of course, I’d recommend serving it with baked tortilla chips and sliced veggies, as a more traditional approach.
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Creamy Spinach Artichoke Dip (Dairy-free)
makes 2 cups
Inspired by this recipe
Ingredients:
10 oz. frozen spinach, thawed and drained
14 oz. can artichokes hearts, rinsed and drained
1 roasted red bell pepper, peeled and chopped
1/2 ripe avocado
1 garlic clove, or 1/2 teaspoon garlic powder
2 tablespoons fresh chopped basil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1 teaspoon honey (optional)
Directions:
Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the “pulse” button to combine into a chunky dip.
The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.
For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.
- 10 oz. frozen spinach, thawed and drained
- 14 oz. can artichokes hearts, rinsed and drained
- 1 roasted red bell pepper, peeled and chopped
- ½ ripe avocado
- 1 garlic clove, or ½ teaspoon garlic powder
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1 teaspoon honey (optional)
- Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the “pulse” button to combine into a chunky dip.
- The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.
- For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.
Enjoy!
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Reader Feedback: Are you a fan of spinach & artichoke dip?
“Store any leftovers in the fridge…” Oh, there wouldn’t BE any leftovers! This sounds AMAZING! I really, really need to try this soon!
It looks really delicious but can you leave out the avocado? or substitute with a little pumpkin puree?
Thank You for a great blog
Anette
looks divine!!
Can’t wait to try this!
Yum! I love spinach and artichoke dip, and this version looks to die for! I can’t wait to try it out!
I love this! It would make a perfect Superbowl party appetizer. : )
This looks incredible!!! Do you have a recommendation for replacing the artichokes? Although I love them, I am allergic to them.
Also, how much liquid stevia can I use in place of the honey (allergic to that, too!).
Thanks!!!
One more, how would you transform this into a “cream of spinach” side dish?
We’re on Specific Carbohydrate Diet, so don’t use nutritional yeast. I notice this ingredient is in many packaged foods where I wouldn’t expect it. Could you tell me what nutritional yeast adds to this recipe, so I know what I’m taking away if I don’t use it. Thanks so much.
Nutritional yeast adds a nutty/cheesey complex flavor to dishes. It will still be tasty if you leave it out, though!
I tried this, but I added stevia instead of honey, which worked fine. I think it’s better after sitting in the fridge for a while so that the flavors can meld. I did, however, think that you added WAY too much lemon juice. I halved the amount of lemon juice, and I still think even that was too much. Next time I’m going to use 2 teaspoons. I just wish I could get that almost-sticky texture that comes from the addition of the different cheeses.
I would just like to say I LOVE your site. I just found you yesterday and this is an amazing site! Thank you
i LOVE this! would love to make it for the SuperBowl party we are having, but my mom is allergic to avocados. is there something you can think of that would be a good replacement for the avos? thanks!
will it be 10 oz in fresh spinach as well?
I have been eyeing this recipe since you posted it… I have always been a fan of the traditional dip but now since I don’t eat cheese it has been off limits. What a great idea to substitute the avocados. I finally got around to making it today and it was really good!
Has anyone read any controversy on Yeast Flakes? Are they really safe? I thought it had MSG?
i made this but i couldnt remember all the ingredients (power went out briefly) it turned out even good-used whole avacodo,half lime, 2 cloves garlic. husband loved it despite there was no cheese. will make again!! thanks
I made this for the super bowl party I attended last night! Everyone loved it!…Including the dogs. About half-way through the game, the dogs got into the food, and licked the bowl clean. Whoops!
Thanks for a great recipe, I’ll definitely be making it again…and keeping it up on a higher table. ; )
Can you add in Water Chesnuts, and still be properly combined? this is amazing as is every recipe I have made from your site