How to Make Vegan Dip of Avocado, Artichoke, and Spinach

  • on August 10, 2018

Vegan Avocado, Artichoke, and Spinach Dip

with Red Pepper Flakes


I relish in Artichoke and Spinach Dip, and could have it every day. And when that dip comes combined with the avocado which I so love, it can’t be but something really great. At least, that’s my little story with this dip.

The best of it, with this recipe, is probably that it’s diary-free; a good Vegan dip with no sour cream, made only from the gifts of nature, and enhanced with garlic, lemon juice, red pepper flakes, and black pepper.

The artichoke is better chosen from the marinated ones in the glass jar sold in supermarkets. They are easier to blend into a creamy texture, and add a particular fragrance that is subtly zesty.


You might want to keep the consumption of this succulent dip healthy like we do in my household. We dip in toasted Lebanese bread; simply toasted, no oil.

We also love it with multi-grains crackers, as well as spread on brown toast bread.

To toast the Lebanese Pita Bread, simple run it in the microwave for less than 1 minute, turning it half way through. Our toasted bread can last nicely crispy without drying for at least a week.

Enjoy it!

Green Vegan Dip: Where Spinach, Avocado and Artichaut Meet!

Course Appetizer, Dip
Cuisine Claudys' Cuisine
Keyword Artichoke, Avocado, Black Pepper, Dip, Extra-Virgin Olive Oil, Garlic, Healthy Snack, Healthy Vegetarian Recipes, Lebanese Pita Bread, Lemon juice, Red Pepper Flakes, Spinach, Vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 1 bowl


Group 1

  • 1 Avocado (large) peeled, pitted, and cut in chunks
  • 1 tbsp Fresh Lemon Juice
  • 1 clove Garlic pounded roughly
  • 1 dash Red Pepper Flakes
  • 1/2 tsp Black Pepper or as desired
  • 1/2 tsp Salt
  • 1 tbsp Olive Oil extra virgin

Group 2

  • 1 1/2 cup Fresh Baby Spinach chopped finely
  • 1/2 cup Artichoke (pre-marinated) washed and drained


  • Blender or Food Processor


  1. In the blender, whisk all the ingredients of Group 1. 

    Add the ingredients of Group 2, and blend until you get a homogeneous creamy dip. This would take about 20 minutes.

    Taste to see if you would love it more zesty, and add a little more lemon juice.

Serving and Storing

  1. Serve at once with toasted Lebanese bread or any cracker of your choice.

    To store it, make sure you have the bowl airtight covered with plastic film, or stored in a tupperware. It could then last you three days... if you haven't consumed it in one sitting like it is usually the case. 🙂 

Take a look at what my young friends at the Kids’ Cuisine prepare of Healthy Sunflower Avocado Toasts


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