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Vegan Spinach Avocado Dip Recipe

4.98 from 421 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Celebrate avocado this summer with this quick and simple Spinach Avocado Dip Recipe! You’ll love its incredibly creamy texture.

No need for mayo, sour cream, or any processed ingredients. It’s one of my favorite dairy-free keto recipes on the blog.

Trust me, after making this Creamy Spinach Avocado Dip recipe. You’ll never make another one!

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Table of contents

What’s A Spinach Avocado Dip?

A Spinach Avocado Dip is similar to guacamole but is loaded with spinach.

It’s a healthy dip that can be used with tortilla chips, celery sticks, or for dipping Mozzarella Sticks or Buffalo Cauliflower.

Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

Why You’ll Love This Recipe

This is such a simple and tasty recipe, but it’s also:

  • Keto-Friendly
  • Egg-Free
  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Ready in Under 10 Minutes

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How To Make Spinach Avocado Dip

This spinach dip is very easy to make, it only takes a few healthy ingredients.

Key Ingredients

  • Spinach – I prefer to use fresh baby spinach for this recipe. You can use regular spinach as well, but it’ll be stronger in taste.
  • Avocado – Pick perfectly ripe avocados. If they’re too young, the dip will be a tad bitter. If too ripe, it will have a bit of a foul taste. To know if your avocado is ready, it should be soft to the touch but not mushy, and removing the stem should reveal a bright green flesh.
  • Cilantro – also known as coriander, cilantro is a fresh herb that 50% of the population cannot like because their taste buds detect a soap-like taste. If that’s your case, use chopped parsley instead.
  • Yogurt – I prefer to use coconut yogurt as it keeps the dip dairy-free and vegan, but it also brings a nice tangy taste.
  • Lime Juice – or lemon juice, pick your favorite. Follow my tips on how to squeeze a lime without a juicer.
  • Avocado Oil – or any vegetable oil you like.

Making The Dip

I love party food during summer. It’s so much easier to eat fresh finger food when it’s hot outside.

Making this avocado dip is ridiculously easy, it’s done in about 5 minutes.

First, trim, wash, and rinse the spinach. I also recommend blanching it in boiling water for a few minutes. It makes it more digestible and easier to blend.

Drain the spinach and squeeze the leaves as hard as possible to extract the excess water.

Combine all the ingredients in the jug of a high-speed blender and blend them for about 2 minutes.

Transfer the Spinach Avocado Dip to a serving bowl and drizzle some avocado oil on the top to prevent it from darkening.

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Storage Instructions

You can store this spinach avocado dip for up to 6 or 7 days in the fridge.

It stores better when there’s a thin layer of oil on the top as it prevents the avocado from oxidizing and darkening.

I also recommend keeping some plastic wrapping on top of the bowl and as close as possible to the dip to limit the air in contact with the dip.

If some oxidation occurs, give the dip a good stir or remove the thin top layer of darker avocado.

Frequently Asked Questions

What Can I Dip Into This Spinach Dip?

I recommend you try one of these easy keto crunchy recipes for dipping into your spinach avocado dip!

How Many Carbs Are In Spinach Avocado Dip?

This spinach avocado dip recipe has only 1.4 grams of net carbs per serving.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

KETO SPINACH AVOCADO DIP #ketodip #ketorecipes #keto #appetizers #avocadodip #avocado

Vegan Spinach Avocado Dip

1.4gNet Carbs
A healthy, easy, low-calorie spinach avocado dip recipe with no dairy. No need for mayo or cream to make this delicious avocado dip with less than 100 kcal per serving. You'll love the creamy texture and super tasty mix of spinach, avocado, and garlic.
Prep: 10 minutes
Total: 10 minutes
Yield: 12 servings
Serving Size: 1 serving
4.98 from 421 votes



  • ½ cup Fresh Spinach Leaves blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach
  • 2 Avocado about 2 cups of mashed avocado
  • 1 Garlic Clove crushed
  • ¼ cup Fresh Cilantro chopped (coriander outside the US)
  • ¾ cup Coconut Yogurt (made of 100% coconut cream, pure fat) or cream cheese
  • 1 tablespoon Lime Juice
  • 3 tablespoons Avocado Oil or vegetable oil of your choice
  • ½ teaspoon Salt
  • 1 tablespoon Avocado Oil to drizzle on top
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Trim the fresh spinach leaves. Place them onto a large mixing bowl and cover with boiling water. Cover. Set aside for 2 minutes.
  • Drain the spinach, rinse with cold water, and using your hands, squeeze the cooked/blanched spinach leaves to remove all the extra water. Pat dry between two sheets of absorbent paper to remove all the extra water.
  • In a food processor, with S blade attachment, add the spinach, mashed ripe avocado, crushed garlic, coriander, coconut yogurt, lime juice, avocado oil, salt, and pepper.
  • Process until smooth – about 2 minutes on high speed. 
  • Transfer into a bowl. Drizzle extra virgin avocado oil on top if you like.
  • Refrigerate at least 30 minutes or overnight before serving to blend the flavor.


  • Store up to 7 days in an airtight container.


Yogurt option: for a dairy-free recipe, use coconut yogurt or soy yogurt. You can use cream cheese or plain Greek yogurt (full or low fat) if you don’t eat dairy-free.
Herbs:  The recipe works perfectly with any fresh herbs you like. I used cilantro – called coriander outside the US – but mint, basil, or parsley works well. 
Oil options: if you don’t have avocado oil, any vegetable oil works well. The healthiest alternative will be extra virgin olive oil.
Storage: store well in the fridge for up to 1 week in an airtight container. The surface of the dip may change slightly in color – avocado oxidation – simply give a good stir and enjoy.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 serving
Yield: 12 servings


Serving: 1 servingCalories: 105.2 kcal (5%)Carbohydrates: 3.7 g (1%)Fiber: 2.3 g (10%)Net Carbs: 1.4 gProtein: 1.3 g (3%)Fat: 10.1 g (16%)Saturated Fat: 1.6 g (10%)Polyunsaturated Fat: 1.3 gMonounsaturated Fat: 6.7 gCholesterol: 2 mg (1%)Sodium: 107.5 mg (5%)Potassium: 197.4 mg (6%)Sugar: 1 g (1%)Vitamin A: 204.4 IU (4%)Vitamin B12: 0.1 µg (2%)Vitamin C: 4.3 mg (5%)Vitamin D: 0.1 µg (1%)Calcium: 24.7 mg (2%)Iron: 0.2 mg (1%)Magnesium: 12.8 mg (3%)Zinc: 0.3 mg (2%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    21 Thoughts On Vegan Spinach Avocado Dip Recipe
    • Usually all my recipes are tpe 1 friendly since they are low carb and sugar free. Enjoy the recipes on the blog, XOXO Carine

    • I would not freeze avocado dip since the color will get darker and the avocado will change and get bitter. Enjoy the recipes on the blog. XOXO Carine

  1. Hi,
    Cannot wait to make this! Just got a new food processor and this recipe looks perfect. Wondering if coconut milk would be an okay substitute for the coconut yogurt or if it really needs something a bit thicker than that?
    Thank you!

    • Well coconut milk is more liquid than coconut yoghurt so I wouldn’t recommend this option or the dip will be very runny. If you eat dairy, try a low carb greek yoghurt ! Enjoy the recipes on the blog, XOXO Carine.

    • Thanks for the lovely input ! I am French and I am always confused between both terminology. Now it is clear ! Enjoy the blog recipes. XOXO Carine.

  2. 4 stars
    Was delicious until I added the coconut yogurt, which I was not careful about when I purchased it and it was full of sugar, which totally changed the taste of the dip and not for the better. I am now busy adding more of the other ingredients to counteract it. Wish me luck!

    • Hi Stacey, I am sorry you didn’t buy the right coconut yogurt. As I mentioned in this recipe I am using dairy free coconut yogurt made of 100% coconut cream. It is a plain, unsweetened vegan yogurt. I hope you managed to get this dip right at the end and you will try it again with the right yogurt next time. Merry Christmas and happy holidays. XOXO Carine.

  3. 5 stars
    This is soooo good. We love the addition of the beans on the dip and multiple colors of tomatoes makes it all so inviting! My new favorite dip!

  4. 5 stars
    I’m trying to figure out the calories to add to My Fitness Pal – Do you know the calorie content or how many servings this recipe makes aprox?


    • Hello! This spinach dip has 1.4 g net carb per serve. I hope you will give it a try it is a delicious dip ! Thanks for reading my blog and trying my recipes Megsy ! xoxo Carine.

  5. 5 stars
    @ the end of your instructions you tell us to “Sprinkle the salsa on top of the tortilla and add extra chopped coriander”. Should we assume you mean ‘chopped cilantro’? the two are quite different in taste. This recipe sounds amazing…cannot wait to try it.

    • Hi Kat, No I really meant fresh coriander and as you can see on the first photography where I shared the ingredients picture, I used fresh coriander with avocado. This combo is absolutely amazing and I hope you try the recipe! You’ll love it :D. Enjoy! Carine.

      • 5 stars
        Fresh coriander and cilantro are the same plant – both referring to the leaves of the plant versus the seeds which are called coriander seeds.

        • Thanks for clarifying Megan. I am French and we use the same word for both – coriandre. I am always a bit confused of the terminology in English so it is great to have a reminder 🙂 Enjoy the blog recipes! Carine.


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