This post may contain affiliate links. Please read my disclosure and privacy policy.
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.
—
Creamy Spinach Artichoke Dip (Dairy-free)
makes 2 cups
Inspired by this recipe
Ingredients:
Want to save this for later?
I'll email this post to you, so you can come back to it later!
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!
—
Reader Feedback: Are you a fan of spinach & artichoke dip?
This was a lifesaver. I love creamy spinach dip, but I had to cook for a crowd where pretty much everybody had high cholesterol. This recipe was perfect.
Such an amazing dip! I make this a lot!
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.
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!
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.
Try to Google: “dairy free cream cheese or sour cream”
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.
I don’t have a food processor. Would I be able to make this in the Vitamix?
Made this today and really enjoyed it. I’m new to the site and have enjoyed perusing the recipes. That I actually decided to try some is a testament to how yummy they sound. I think I over processed mine, but it’s still yummy. I like mixing it with the “queso” dip. .
I have this in the fridge now. I made it about two hours ago and just stirred it. It taste better after sitting. Will still be another three hours before I serve.
I added sun dried tomatoes instead of the honey. so yummy. I am new to dairy free