Perfectly Imperfect, Vintage

Saturday, February 23, 2019

Spinach Avocado Artichoke Dip

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Spinach Avocado Artichoke Dip

prep time: cook time: total time:
This dip is great hot or cold.


2 Hass avocado, halved, pitted and peeled
1 small red onion, very finely chopped
Half jar of artichoke hearts - chopped
Small bag baby spinach
4 ounces cream cheese 
4 tablespoons mayonnaise
1/2 cup each shredded cheddar and mozzarella 
Salt and freshly ground black pepper


Cook the spinach in boiling water for 1 minute to wilt the leaves, then drain well and rinse with cold water. Squeeze the spinach to remove excess liquid, then chop finely.
Beat the soft cheese in a bowl until smooth, then fold in the spinach,
Mash the avocado with a fork and fold into the spinach mixture, add red onion. 
Season with salt and pepper.
Add shredded cheese to the top.
Bake until cheese is melted. 
Can be served cold
Serve with vegetable crudités, such as cucumber, celery, cherry tomatoes, carrots, and peppers or Tostitos scoops


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