Creamy Spinach Artichoke Dip
Ingredients
-
10
oz
frozen spinach, thawed and drained
-
14
oz
canned artichoke hearts, rinsed and drained
-
1
roasted red bell pepper, peeled and chopped
-
½
ripe avocado
-
1
garlic clove, or ½ teaspoon garlic powder
-
2
tablespoons
fresh chopped basil
-
2
tablespoons
fresh lemon juice
-
½
teaspoon
salt
-
½
teaspoon
onion powder
-
2
tablespoons
nutritional yeast
-
1
teaspoon
honey (optional)
Instructions
- Drain the artichokes and spinach well and add them to a food processor.
- Add the remaining ingredients to the food processor.
- Use the pulse function to combine the ingredients into a chunky dip.
- Adjust the texture to your preference by processing longer for a smoother dip or less for a chunkier dip.
- For best flavor, chill the dip for at least 4 hours before serving.
- Store any leftovers in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
2 cups
Calories
274
Total fat
9g
Total carbohydrates
33g
Total protein
11g
Sodium
1555mg
Cholesterol
10mg
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