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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.
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
- 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.
Nutrition
Calories pe cup: 274, Fat: 9g, Carbohydrates: 33g, Fiber: 16g, Protein: 11g
Enjoy!
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Reader Feedback: Are you a fan of spinach & artichoke dip?
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I would just like to say I LOVE your site. I just found you yesterday and this is an amazing site! Thank you 🙂
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.
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!
In dairy-free foods it’s typically used as a replacement for parmesan cheese. Depending on how badly you need to be dairy free (for example, my dad can tolerate a little parmesan but absolutely can’t tolerate yogurt, sour cream, or soft cheeses) you could just replace the nutritional yeast with parmesan.
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?
I love this! It would make a perfect Superbowl party appetizer. : )
Yum! I love spinach and artichoke dip, and this version looks to die for! I can’t wait to try it out! 🙂
Can’t wait to try this!
looks divine!!
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
I think pumpkin puree idea is amazing. Will try that 🙂
“Store any leftovers in the fridge…” Oh, there wouldn’t BE any leftovers! This sounds AMAZING! I really, really need to try this soon!