Name: Avocado Spinach Artichoke Dip
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 Tablespoon extra virgin olive oil; 1/2 of a red onion, chopped; 2 – 3 cloves garlic, peeled & chopped; 3 oz. light cream cheese (Neufchatel) – or Greek yogurt cream cheese; 2.5 oz. fresh spinach leaves, chopped fine; 12 – 14 marinated artichoke heart pieces, chopped fine; 2 Tablespoons mayonnaise (or plain Greek yogurt); 1 medium ripe avocado, mashed (or preferably whipped smooth using a mini food processor); 2 oz. shredded part-skim mozzarella cheese (or part parmesan, part mozzarella); 2 – 3 teaspoons fresh-squeezed lemon juice; Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), hot sauce (optional) and salt, to taste

Description

A hot & cheesy spinach artichoke dip that uses avocado in place of many of the less healthy things we typically use in spinach artichoke dip.

Ingredients

Scale

1 Tablespoon extra virgin olive oil
1/2 of a red onion, chopped
2 – 3 cloves garlic, peeled & chopped
3 oz. light cream cheese (Neufchatel) – or Greek yogurt cream cheese
2.5 oz. fresh spinach leaves, chopped fine
12 – 14 marinated artichoke heart pieces, chopped fine
2 Tablespoons mayonnaise (or plain Greek yogurt)
1 medium ripe avocado, mashed (or preferably whipped smooth using a mini food processor)
2 oz. shredded part-skim mozzarella cheese (or part parmesan, part mozzarella)
2 – 3 teaspoons fresh-squeezed lemon juice
Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), hot sauce (optional) and salt, to taste

Instructions

In a medium frying pan, heat the oil over medium heat, then add the onion and saute until soft and translucent. Add the garlic and cook a minute or so longer or until fragrant.
Stir in the cream cheese, spinach and artichokes, lower the heat to medium low and cook until the cream cheese melts, smashing the cream cheese to mix it into the veggies as it melts. Stir in the mayo, avocado and mozzarella and cook until melted.
Squeeze the lemon juice over and season to taste with seasonings, hot sauce and/or salt. Serve warm with tortilla chips, toasted pita bread, bagel chips, veggies or other dippers.

Notes

To save prep time, use a mini food processor to quickly chop the spinach and artichokes into little bits in just a few pulses. Then use the same mini food processor to whip the avocado until it’s smooth and creamy.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Calories: 173
Fiber: 4g
Protein: 5g