Dairy Free Spinach Artichoke Dip
Need a delicious appetizer for an upcoming party – but on a dairy free diet? This dairy free spinach artichoke dip is sure to please you and your guests!
Ingredients
- 10 ounce package frozen spinach, defrosted and drained
- 14 ounce can quartered artichoke hearts, drained and chopped
- 4 slices jarred roasted red pepper, diced (about 2 tbsp)
- 3 green onions, diced
- 3 cloves fresh garlic, minced
- ½ avocado
- ½ cup mayo
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp pepper
Instructions
-
Preheat oven to 350 degrees.
-
After the spinach is defrosted (easiest way is to just pop it in the microwave for a few minutes until defrosted but not super hot), squeeze it thoroughly between a few layers of paper towels to remove as much excess water as possible.
-
In a large mixing bowl, combine the spinach, chopped artichoke hearts, roasted red pepper, green onions, and garlic. Set aside for a moment.
-
In another medium mixing bowl, mash the avocado. Add the mayo, lemon juice, salt, onion powder, and pepper, and stir until combined.
-
Add this mayo/avocado mixture into the large bowl with the rest of the ingredients. Stir until everything is well combined, and then pour into a casserole dish.
-
Bake at 350 degrees for about 20 minutes, until everything is hot.
Recipe Notes
The exact proportions of spinach and artichoke can be modified based on what your store carries. For example, if you have a 16 ounce bag of spinach instead of a 10 ounce bag, that generally works just fine! Just add an extra 1-2 tbsp of mayo or avocado to account for this.
Nutrition analysis (approximate per serving): 125 calories, 10.5 g fat, 1.5 g sat fat, 230 mg sodium, 7.5 g carbohydrate, 4.5 g fiber, 1 g sugar, 2.5 g protein, Vitamin A: 69%, Vitamin C: 12%, Calcium: 5%, Iron: 5%