Avocado spinach artichoke dip is an amazing twist on the old classic! Avocado makes the perfect creamy good substitution for some of the less healthy things we typically put in our spinach artichoke dip, like sour cream and mayonnaise. I didn’t skip out on the cheese, though. You have to have CHEESE in spinach artichoke dip! What’s better than a good hot and cheesy spinach artichoke dip?

What I love about this dip: you get all the good hot & cheesy spinach artichoke flavor you love PLUS the nutritious goodness from avocado with healthy fats and fiber.

Need to use up ripe avocados?

Do you ever find yourself with extra ripe avocados that you need to use ASAP and you’re tired of guac? We battle with this issue constantly at our house. We buy what we think we’ll want, then they all ripen at once. Then we need to use them quickly. We love guacamole, but one can only eat so much guac. Or avocado toast.

So one day I was craving spinach artichoke dip, but felt like I NEEDED to use up some of the excess of avocados. So I put avocado in my spinach artichoke dip. And it was GOOD! I’ve been munching on this yumminess for many days now.

When the idea occurred to me, of course I looked for other spinach artichoke dip recipes that had incorporated avocado. But I was sadly disappointed to find that most of them had also omitted the cheese. Or they were serving it cold.

Don’t get me wrong – their dips looked good. But that’s just not what I want in a spinach artichoke dip. So I vowed that MY avocado spinach artichoke dip would be hot and cheesy. And it was! All was right in the world. Even if just for a moment.

See that lovely cheese pull? So. Freaking. Amazing.

Avocado Spinach Artichoke Dip

Author: Ann
Prep Time: 15 min
Cook Time: 10 min
Total Time: 30 min
Yield: About 6 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: Italian

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Description

A hot & cheesy spinach artichoke dip that uses avocado in place of many of the less healthy things we typically use in spinach artichoke dip.

Ingredients

Scale

1 Tablespoon extra virgin olive oil
1/2 of a red onion, chopped
2 – 3 cloves garlic, peeled & chopped
3 oz. light cream cheese (Neufchatel) – or Greek yogurt cream cheese
2.5 oz. fresh spinach leaves, chopped fine
12 – 14 marinated artichoke heart pieces, chopped fine
2 Tablespoons mayonnaise (or plain Greek yogurt)
1 medium ripe avocado, mashed (or preferably whipped smooth using a mini food processor)
2 oz. shredded part-skim mozzarella cheese (or part parmesan, part mozzarella)
2 – 3 teaspoons fresh-squeezed lemon juice
Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), hot sauce (optional) and salt, to taste

Instructions

In a medium frying pan, heat the oil over medium heat, then add the onion and saute until soft and translucent. Add the garlic and cook a minute or so longer or until fragrant.
Stir in the cream cheese, spinach and artichokes, lower the heat to medium low and cook until the cream cheese melts, smashing the cream cheese to mix it into the veggies as it melts. Stir in the mayo, avocado and mozzarella and cook until melted.
Squeeze the lemon juice over and season to taste with seasonings, hot sauce and/or salt. Serve warm with tortilla chips, toasted pita bread, bagel chips, veggies or other dippers.

Notes

To save prep time, use a mini food processor to quickly chop the spinach and artichokes into little bits in just a few pulses. Then use the same mini food processor to whip the avocado until it’s smooth and creamy.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.