This Avocado Spinach Artichoke Dip comes together in under 5 minutes using just 8 simple ingredients! The perfect easy and healthy snack thats also perfect for parties, potlucks and more.
Calling all my dip lovers, this one is for YOU! Guacamole meets spinach artichoke dip. I’m crazy excited to share this recipe because it’s a combination of two of my favourite dips, like ever. I originally had a hot spinach and artichoke dip planned for today but I couldn’t contain myself and had to post this version first. It’s SO tasty guys, especially with some fresh vegetables and tortilla chips. Not only is it an easy and healthy snack option but it’s also perfect for parties, potlucks and any family-friend gatherings. Plus, you can make it ahead of time so it’ll save you some time in the kitchen during busy holiday times!
Ingredients to Make Avocado Spinach Artichoke Dip
This delicious creamy vegan spinach dip is made from just 8 wholesome ingredients!
- Avocado: the base of this dip!
- Tofu: helps bulk it up, add more creaminess and protein.
- Cashew Butter: again, for extra creaminess.
- Nutritional Yeast: adds flavour and a slight cheesiness.
- Frozen Spinach: be sure to really squeeze out the extra liquid after it’s defrosted!
- Artichokes: I find unsalted canned artichokes tastes the best!
- Lemon Juice: for some ~tang~
- Garlic: cause garlic makes everything tastier. If you have some roasted garlic on hand… even better.
In addition to the ingredients above you’ll also need some salt and pepper to taste.
How to Make Spinach Artichoke Guacamole
This easy spinach artichoke dip is quick and easy to make!
- Blend: Add ingredients into a food processor and blend until smooth
- Mix: Fold in the drained and chopped spinach and artichokes.
Yup.. that’s it! Just season with salt and pepper to taste and add a bit of hot pepper flakes if you like things spicy.
How to Store this Avocado Spinach Artichoke Dip
This dip can be made in advance. Simply make as instructed and then place in an air tight container. Flatten the top of the dip and then either place cling wrap on top so it’s touching the dip or carefully pour water on top just to cover the surface. Cover and store in the refrigerator for up to 2 days. Be sure to drain the water and mix before serving!
Helpful Equipment to Make Avocado Spinach Artichoke Dip
I really hope you give this Spinach Artichoke Guacamole a try and love it as much as I do! Make it for your next pot luck or party, I promise it’ll be a huge hit and it’s a great way to change up the traditional guacamole or spinach artichoke dip!
More Delicious Vegan Dips to Love!
- Vegan Refried Bean Dip
- Spicy Eggplant and Tomato Dip
- The Best Vegan Cheese Sauce
- The Best Vegan Cream Cheese
If you recreate this Avocado Spinach Artichoke Dip recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Print
Avocado Spinach Artichoke Dip
- Total Time: 10 minutes
- Yield: 8 servings 1x
Description
This Avocado Spinach Artichoke Dip comes together in under 5 minutes using just 8 simple ingredients! The perfect easy and healthy snack thats also perfect for parties, potlucks and more.
Ingredients
- 1 cup chopped frozen spinach (250g // approx. 120g after liquid removed)
- 1 10 oz canned artichoke (200g // approx. 125g after drained, rinsed and patted dry)
- 5 small avocado (approx. 475g)
- 2 tbsp lemon juice
- 1/2 cup firm tofu (110g)
- 2 tbsp cashew butter (30g // or tahini)
- 2 tbsp nutritional yeast
- 2 garlic cloves
- 3/4 tsp salt (plus more to taste)
- 1/2 tsp pepper (plus more to taste)
- red pepper flakes for garnish, optional
Instructions
- Measure out frozen spinach and let it defrost or heat in microwave for 30 seconds (or until it is no longer frozen). Drain out as much excess liquid. Set aside.
- Measure out the artichokes. Drain, rinse and then roughly chop until there are no more huge chunks of artichokes. Pat them dry try to remove any excess liquid out.
- Into a food processor, add in the avocados, firm tofu, garlic, cashew butter, lemon juice, nutritional yeast, salt and pepper. Puree until smooth and creamy.
- Transfer avocado puree into a large bowl and fold in the chopped spinach and artichokes. Taste and adjust with more salt and pepper. Top with red pepper flakes.
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Category: Dips
- Method: Food Processor
- Cuisine: Vegan, Gluten free
Nutrition
- Serving Size: 1/2 cup
- Calories: 133
- Sugar: 0.5g
- Sodium: 310mg
- Fat: 10.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 4.7g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
I’ve made this twice and it is delicious! This time I need to make it without soy. Can I leave out the tofu out or replace it with something else? Thank you for the great recipe!
This was yummy! Next time I will reduce the nutritional yeast to 1 tbsp or less since it was a bit overpowering. Would marinated artichokes also work to make this more flavorful?
So glad you enjoyed! And YES that would be so delicious I love that idea!