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!
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.
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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:
- Low Carb
Some keto chips recipes to dip into this dip!
I recommend you try one of these easy keto crunchy recipes for dipping into your spinach avocado dip!
- Keto tortillas chips – a 4-ingredient crunchy tortilla chips to dip in this avocado dip.
- Low-Carb almond flour crackers – low-carb crackers made with delicious almond flours.
- Keto flaxseed crackers – tasty, crunchy crackers with very low carbs.
Vegan Spinach Avocado Dip
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SPINACH AVOCADO DIP
- 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
- 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.
- Serve with my keto tortillas chips recipe.
- Store up to 3 days in an airtight container.
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