Spinach, Avocado & Artichoke Dip

Fresh and Creamy No‑Bake Dip

This fresh, vibrant twist on classic spinach and artichoke dip is creamy, fresh and comes together in just a few minutes – no oven required. Creamy avocado stands in for dairy traditionally found in this recipe, creating a luscious texture while providing heart-healthy, monounsaturated fats. Spinach and artichokes add fiber and protective phytonutrients while lemon and garlic bring brightness and flavor in lieu of overdoing it with salt. Simply pulse together in a food processor for a feel-good appetizer or snack.

Prep Time: 10 minutes
Serves: 4-6

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 2 medium avocados, halved and pitted
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice, or more to taste
  • 1 clove garlic roughly chopped
  • 1/4 teaspoon salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 1/2 cups packed baby spinach about 1 ½ ounces
  • 1/2 cup drained marinated artichokes (from jar or can)
  • Optional: 1/4 cups shredded parmesan or 2 tablespoons nutritional yeast

Preparation

  1. Scoop the avocado flesh into a food processor using a spoon. Add the olive oil, lemon zest, lemon juice, garlic, salt, pepper flakes and black pepper. Blend until smooth, pausing to scrape down the sides as necessary.
  2. Add the spinach, artichokes and optional parmesan cheese or nutritional yeast then pulse until the spinach and artichokes appear roughly chopped, 10 to 15 times. Pause to scrape down the sides as necessary. Season to taste with additional lemon juice, parmesan or nutritional yeast, if desired.
  3. Transfer the dip to a small serving bowl and serve with bell peppers, toasted whole wheat pita, or whole grain crackers.
  4. It’s best to enjoy right away but it will keep in the refrigerator for up to 2-3 days. To store the dip, seal plastic wrap firmly against the surface to prevent it from browning.

Category Tags

Appetizers and Sides
Good source of plant protein
High fiber
Low sodium

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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