Spinach and artichoke dip is an indulgent favorite. This version replaces some ingredients with fresh California Avocados, resulting in a lighter dip that is creamy and delicious.
California Avocado Spinach Artichoke Dip
Nutritional Highlights (per serving)
|10||oz.||frozen spinach, cooked and cooled*|
|6||oz.||frozen artichoke hearts, cooked and cooled|
|8||oz.||cream cheese, softened|
|2||ripe, Fresh California Avocados, seeded, peeled and mashed|
|1||clove garlic, minced|
|1/2||tsp.||sea salt, or to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Chop the cooked and cooled spinach and artichoke hearts; squeeze out excess moisture and set in a strainer or colander to drain. (Don’t skip this step or the dip can be watery.)
- Mix cream cheese and avocado together until well-combined and creamy. Stir in the garlic, Parmesan cheese and salt.
- Press any remaining liquid out of the spinach and artichoke mix, then fold into the dip blend. Taste and adjust seasonings as needed.
- Serve immediately or place a cover directly on the dip surface and refrigerate for up to 2 hours.
*May use 16 oz. fresh spinach, cooked, instead.
Vegan Variation: Omit the cheeses and increase the avocados to four. Add in 1 Tbsp. nutritional yeast and 1 Tbsp. minced green onion if desired.
Serving Suggestion: If desired, stir in a pinch or two of white pepper or red pepper flakes to add a little heat. Serve with crisp vegetables or chips for dipping.
Beverage Pairing: Chardonnay.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 301 mcg; Vitamin C 9 mg; Calcium 91 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 123 mcg; Omega 3 Fatty Acid 0.15 g
% Daily Value*: Vitamin A 35%; Vitamin C 10%; Calcium 8%; Iron 6 %; Vitamin D 0%