Recipe by: Lisa Markley, MS, RDN
This plant-based dip is super easy to make and can be used as a dip for fresh vegetables, organic corn chips, or stuffed into a lettuce wrap. Nutritional yeast provides a subtle cheesy flavor and a boost of B vitamins.
- 1 large avocado
- 1/4 cup fresh basil
- 1 tablespoon fresh lemon juice
- 1 small clove garlic
- 1 1/2 teaspoons onion powder
- 2-3 tablespoons nutritional yeast (optional)
- 1/2 teaspoon sea salt
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup packed fresh spinach, finely chopped
- Black pepper to taste
- Scoop the flesh from the avocado into a food processor affixed with an S-blade. Add basil, lemon juice, garlic, onion powder, nutritional yeast (if using), and salt. Process for 1-2 minutes, until completely smooth and creamy. Transfer avocado cream to a medium-sized bowl. Set aside.
- Place artichoke hearts and spinach into the bowl of the food processor and pulse a few times, being careful not to over-process. Don't worry about cleaning the avocado residue out of the bowl first.
- Transfer the artichoke and spinach mixture to the bowl with avocado cream and stir well to combine. Adjust salt and pepper to taste.
- Place dip in a serving bowl and serve alongside fresh vegetables or corn chips.
Serving ideas: Any fresh vegetables are great for dipping, but try something new like thinly slicing jicama, golden beets, Chioggia beets, or watermelon radish, using endive leaves for scooping, or romaine and butter lettuces for wrapping.
Cook’s note: This dip is best enjoyed right away, but may be kept for up to 1 day in the refrigerator before significant browning occurs. To minimize browning when stored, place in an airtight container with a layer of parchment paper pressed tightly against the dip to seal out air.
Labels: Gluten-free, Dairy-free, Vegan, Paleo, 30 minutes or less