Spinach & Artichoke Avocado Dip

Spinach Artichoke Avocado Dip

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.

Spinach Artichoke Avocado Dip

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.

Spinach & Artichoke Avocado Dip

Yield: 2

Calories per serving: 313

Fat per serving: 18 g

Carbs per serving: 18.8 g

Protein per serving: 16.1 g

Spinach & Artichoke Avocado Dip


  • 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


  1. Place the spinach in a glass casserole dish, cover, and microwave according to the package instructions until cooked. Drain thoroughly.
  2. Meanwhile, roughly chop half the artichoke hearts and set aside.
  3. 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.
  4. Pulse several times, scrape down the sides of the bowl, and repeat until the mixture becomes a paste.
  5. Taste and add garlic powder, hot sauce, and/or salt and pepper as needed until you like how it tastes.
  6. Add the chopped artichoke hearts and pulse once or twice to distribute.
  7. Divide the mixture between two oven-safe ramekins. Preheat the broiler.
  8. Microwave the ramekins for 2 minutes, rotating halfway through, until hot.
  9. Top each ramekin with 1 tbsp of the reserved Parmesan cheese. Broil until bubbly and browned on top.
  10. 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).

Leave a comment below!