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Vegan Avocado, Artichoke, & Spinach Dip


I looooove spinach artichoke dip, but the thought of an entire jar of mayo in my bowl, doesn't sit right with this healthy eating thing. After playing around with some different substitutions, avocado, as usual, is my go to. Adding avocado allows a traditional plate to transform into a creamy, delicious , HEALTHY dip for pitas, crackers, & veggies.


Organic Ingredients :

  • Two small avocados

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon lemon juice

  • 2 cloves chopped garlic

  • 1/2 teaspoon Himalayan Pink Salt

  • 2 pinches of red pepper flakes

  • freshly ground black pepper

  • 1 1/2 cups packed baby spinach

  • 1/2 cup drained marinated artichokes

Recipe :

Place the meat of the avocados into a food processor & add organic EVOO (extra-virgin olive oil), fresh lemon juice, garlic, Himalayan pink salt, red pepper flakes and a pinch of freshly ground black pepper. blend until smooth (stopping in between if needed to blend with a spoon and remove any of the mixure that is stuff to the sides of the food processor) Then, add the spinach and artichokes and pulse until they are roughly chopped and blended into the avo mix. season to taste with additional pink salt or more lemon juice if desired


Enjoy!


****want to know why mayo really needs to be substituted from this famous restaurant dish?

Just one tablespoon of mayo contains:

  • Calories from Fat 93. Calories 94.

  • 15% Total Fat 10g.

  • 8% Saturated Fat 1.6g.

  • 2% Cholesterol 5.8mg.

  • 4% Sodium 88mg.

Avocado for the win!!


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