I’m really excited to share this recipe for spinach & artichoke dip. First of all it’s delicious, and definitely scratches the itch for a cheese-y, gooey, salty snack. Secondly, it’s only got three ounces of cheese, which means it’s mostly vegetables, which means it’s basically a salad, right?
Well, ok, maybe not. But it does make a tasty appetizer or a great meal all on its own.
Just like the spinach avocado dip, this recipe relies on a ripe avocado to make the dip creamy and rich without the usual suspects like cream cheese or sour cream. But it’s also a bit different. I’ve made the dip more spinach-heavy by opting for frozen chopped spinach instead of fresh. This dip also has more texture to it. I wanted recognizable pieces of artichoke in the finished dip, so I set some aside to chop by hand.
Overall, I was really happy with how this turned out! We ate it for dinner with tortilla chips, sliced cucumber and strips of red bell pepper.
- 5 oz (half a 10-oz package) frozen cut leaf spinach
- 1 14-oz can artichoke hearts, drained, rinsed and dried
- 1 ripe avocado
- 2 oz low-moisture mozzarella cheese, cut into chunks
- 1 oz Parmesan cheese, shredded
- 1/2 tsp garlic powder
- hot sauce
- salt and pepper, as needed
- Place the spinach in a glass casserole dish, cover, and microwave according to the package instructions until cooked. Drain thoroughly.
- Meanwhile, roughly chop half the artichoke hearts and set aside.
- Place the remaining whole artichoke hearts in the bowl of a food processor. Scoop the avocado flesh into the bowl as well. Add the Parmesan cheese, reserving 2 tbsp. Add the mozzarella, cooked spinach and garlic powder.
- Pulse several times, scrape down the sides of the bowl, and repeat until the mixture becomes a paste.
- Taste and add garlic powder, hot sauce, and/or salt and pepper as needed until you like how it tastes.
- Add the chopped artichoke hearts and pulse once or twice to distribute.
- Divide the mixture between two oven-safe ramekins. Preheat the broiler.
- Microwave the ramekins for 2 minutes, rotating halfway through, until hot.
- Top each ramekin with 1 tbsp of the reserved Parmesan cheese. Broil until bubbly and browned on top.
- Allow the dip to cool for a few minutes. Serve with tortilla chips, pita chips, bread or veggies for dipping (I especially like this with red bell pepper).