Avocado + Spinach + Artichoke Dip

Avocado + Spinach + Artichoke Dip

Serves: 4

Ingredients:

Pita Chips:

  • 1 pkg of whole wheat pita bread
  • olive oil
  • salt

Dip:

  • 1 lg or 2 small avocados, pitted
  • 1 tbs extra-virgin olive oil
  • 1 tbs lemon juice
  • 1 clove garlic, roughly chopped
  • 1/4 tsp sea salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 1/2 cups packed baby spinach (approx. 1 1/2 ounces)
  • 1/2 cup well-drained marinated artichokes

Directions:

Pita Chips:

  1. Preheat the oven to 375 degrees F.
  2. Cut each pita bread into quarters and each quarter in half to make 8 triangles.
  3. Please them in a single layer on a sheet pan and sprinkle lightly with olive oil, and salt.
  4. Bake for 8-10 minutes (depending on how crisp you want them), turning once.

Dip:

  1. Add the avocado into a food processor.
  2. Add the olive oil, lemon juice, garlic, salt, pepper flakes, and several twists of black pepper.
  3. Blend until smooth.
  4. Add the spinach and artichokes and pulse until they are roughly chopped, 15 to 20 times.
  5. Season to taste with additional salt or lemon juice, if needed.
  6. Transfer the dip to a small serving bowl and serve with pita chips or veggies.

Variations & Notes:

  • Try sprinkling smoked paprika on pita chips before cooking. It adds color and they taste delicious.
  • To store the dip, press plastic wrap against the surface to prevent it from browning. It will keep in the refrigerator for up to 4 days.

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