Celebrate avocado this summer with this quick and simple Spinach Avocado Dip Recipe! You’ll love its incredible 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!
Spinach Avocado Dip Recipe, a keto vegan recipe
I love party food during summer. It’s so much easier to eat fresh finger food when it’s hot outside. No plate, no cutlery. Simple. I almost make an avocado dip recipe every single day. I know it looks excessive but I love avocado so much that I can’t stop eating those big, creamy avocados this summer. The avocados that are currently harvested in New Zealand are absolutely delicious. Their rich creamy and smooth texture is out of this world. I don’t remember having ever eaten such lovely avocado back in France.
Anyways, after many attempts in the kitchen last week I finally chose to share my favorite avocado dip, a dairy-free Spinach Avocado Dip. My family calls this dip creamy because of its decadently smooth texture! Surprisingly, I discovered that avocados are a delicious alternative to cream, mayo or any cream cheese. This Spinach Avocado Dip is very simple to make, as always I’m a busy mum and I love simple recipes. This quick and easy recipe is:
Some keto chips recipes to dip into this dip!
I recommend you try one of these easy keto crunchy recipes to dip into your spinach avocado dip!
A healthy, easy, low-calorie spinach avocado dip recipe with no dairy. No need of mayo or cream to make this delicious avocado dip with less than 100 kcal per serving. You'll love the creamy texture and insanely tasty mix of spinach avocado and garlic.
1/2cupFresh Spinach Leavesblanched in boiling water for 2 minutes, squeezed, drained - about 20 large leaves of fresh spinach
2Avocadoabout 2 cup of mashed avocado
1/4cupFresh cilantrochopped (coriander outside the US)
3/4cupCoconut yoghurt(made of 100% coconut cream, pure fat) or cream cheese
3tablespoonExtra Virgin Avocado Oilor vegetable oil of your choice
1tablespoonExtra virgin avocado oilto drizzle on top
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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. Eventually, 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.
This recipe serves 12 portions, nutrition panel is for 1 serve.
Yogurt option: for a dairy-free recipe, use coconut yogurt or soy yogurt. If you don't eat dairy-free you can use cream cheese or plain Greek yogurt (full fat or low fat)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 up to 1 week in an airtight container. The surface of the dip may change slightly in color - avocado oxidation - simple give a good stir and enjoy.Net carbs per serve: 1.4g