Summer is the best time for a classic, fresh, avocado spinach artichoke dip. This dip is good with pita chips, tortilla chips, crusty bread and veggies. I eat mine with fresh carrot chips. I had to try my hand at making my own version of this dip! Mine is a little more spicy, but with this recipe you can adjust the heat to suit your taste.
This dip is spicier on the second day, after being refrigerated overnight. If you want to have some in the evening, try making it in the morning and letting the flavors blend all day. The lemon in the recipe keeps the avocado from turning brown. If you find some brown on the top layer of the dip after refrigeration, just give it a good stir – that good green stuff is just under the surface!
I like using baby spinach in this recipe. I find the leaf, along with the stem, to be a little bit softer than regular spinach. I find it easier to work with.
You might find some tough parts on the artichoke hearts when chopping them, especially around the edges of the leaves. Just cut off any of those pieces and toss them. Even though the recipe will be put through the blender, those tough bits will remain unchewable and you don’t want that in your dip.
I’ve made avocado spinach artichoke dip with the jalapenos blended completely into the dip, and with jalapenos chopped and stirred in. I prefer the chopped jalapenos. The little pieces deliver a more concentrated spiciness, a nice little surprise you hit on once in a while as you eat the dip. I’ve included adding the jalapenos both ways in the recipe.
I also use sriracha sauce in mine, which is optional (as are the jalapenos).
If you’re looking for recipes for entertaining, you might also like this recipe for Artichoke Basil Toasts & Dip or Two Olive Tapenade. I have a nice collection of appetizers for all occasions, too!
| Prep Time | 10 minutes |
| Servings |
cups
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- 2 large avocados peeled & cut into chunks
- juice of 1/2 lemon
- 1 14-ounce can artichoke hearts drained & chopped, about 1 1/3 cup
- 2 cups baby spinach washed & packed into measuring cup, then chopped (about half of a 5 ounce package)
- 1 clove garlic minced, or 1/2 teaspoon garlic powder
- 2 tablespoons pickled jalapenos chopped, or fresh can be used, to taste
- 1/2 - 3/4 teaspoon sriracha sauce or to taste
- salt to taste
Ingredients
|
|
- Peel and cut up the avocados. Place in a medium mixing bowl and mash.
- Squeeze the lemon juice onto the avocados and toss to coat well.
- Add the chopped artichoke hearts and chopped spinach to the bowl, tossing all ingredients together to blend.
- Add the garlic to the bowl and blend again. Add salt to taste (can add more later). Add jalapenos if you want them blended into the dip and not in chunks.
- Put the bowl contents into a blender or food processor and blend to the desired consistency.
- Add chopped jalapenos, if you want unblended jalapeno pieces in the dip. Add the 1/2 to 3/4 teaspoon of sriracha and stir in. Taste to adjust salt.
- Serve immediately or refrigerate to let the flavors blend. Serve with pita chips, tortilla chips, crusty bread or vegetables.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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