Creamy Spinach Artichoke Dip (Dairy-Free)


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.

SONY DSC

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.

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.

processThe 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.

SONY DSC

4.88 from 8 votes
Print
Creamy Spinach Artichoke Dip (Dairy-Free)
Prep Time
10 mins
Total Time
10 mins
 

A creamy, flavorful dip that's perfect for serving at a party, or as a nutrient-rich snack!

Course: Appetizer, Snack
Servings: 2 cups
Calories: 274 kcal
Author: Detoxinista.com
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)
Instructions
  1. 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.
  2. 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.
  3. 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!

Reader Feedback: Are you a fan of spinach & artichoke dip?

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

coco

I made this for a Super Bowl party. Even all the non-vegan, non-gluten-free guests (all of them) enjoyed this dip. It has most the flavors of the traditional spinach dip, without the unhealthy elements. Very fresh flavor! I will use a whole avocado next time to increase creaminess.

Rebecca

It’s sad living in a world where most dairy-free recipes use avocado as a substitute. As someone who is allergic to avocados and dairy-free it’s hard to find a good recipe.

Jackie

I made this today and I thought it was delicious! I ended up adding the whole avocado, using only 1 tbsp of lemon juice, adding a little bit more salt and some rosemary, and skipped the nutritional yeast (mine had been in the basement for an undetermined number of years, haha). I thought it had very clean flavors, and I especially loved the basil. Thanks so much for the wonderful recipe!

nicole

My family and I are vegetarians… I think this recipe might just be the one that convinced me that food can be made deliciously without dairy. We are definitely moving in the vegan direction. Thanks so much! PS I added miso and it was really a nice addition.

Sheri

Such an amazing dip! I make this a lot!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter