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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 made it without avocado and honey, and it was still amaaazing! Thanks for another great recipe!
Just made this and both my partner and I LOVE it!!! Such a healthy treat! Enjoying with a few gluten free crackers and carrot sticks.
I absolutely LOVE this dip…and it hasn’t even chilled yet! As a new vegan, I now miss my cheesy dips that are ridiculously unhealthy! This makes my heart happy in more ways than one. Looking forward to taking it to a dinner party later tonight with herbivores and carnivores alike.
Can you add in Water Chesnuts, and still be properly combined? this is amazing as is every recipe I have made from your site
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. ; )
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
Has anyone read any controversy on Yeast Flakes? Are they really safe? I thought it had MSG?
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!
will it be 10 oz in fresh spinach as well?
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!