Avocado Artichoke Dip

When my kids were little we would do a lot of entertaining, Im talking at least twice a month. Some a big gathering and some small intimate with a couple or two who we know for a long time. Conversations would start with kids then it was global politics, people, personalties, memories of youth, food, health on and on.

One of our dear friends were from Finland and our daughters became best friends forever. Dinners were very informal in the kitchen in the cooler months and by the pool in the summers, most times I didn’t bother transferring into a pretty dish, it was straight off the sauce pan, no need to open the china cabinet type. They moved back and we still reminisce those days. My friend Tula made amazing Finish Scandanavian dishes, I loved her homemade smoked salmon recipes and wonderful baked dishes. And they were always excited for my Indian food.

This dip has nothing to do with that story but its a dip I made a lot for large gatherings. Its the very popular classic Spinach Artichoke Dip (at least in the U.S) made healthier and dairy free. In my opinion it tastes better than the real thing, creamy, cheesy and so good with crackers or veggie crudités. Here we go!

INGREDIENTS

• 3 medium sized ripe avocados, scooped, hass preferred
• 6-8 oz marinated artichokes, drained, I used the one from Traders Joes
• 2 cups organic baby spinach, I used raw fresh, however 1/2 cup frozen defrosted and squeezed works well too.
• 2 tablespoons vegan mayo
• 1 large lemon, juiced, about 3 tablespoons
• 3 medium garlic cloves
• 1 tablespoon nutritional yeast
• 1 teaspoom crushed red pepper
• sea salt to taste
  
• 1/2 tsp cracked black pepper, or more to taste

INSTRUCTIONS

1. In a food processor, pulse the garlic a few times until crushed. Now add avocados, salt, pepper, mayo, lemon, half the crushed red pepper, and nutritional yeast. Blend until smooth.
2. Then, add the marinated artichoke hearts and 3/4 amounts of the spinach. Pulse until the spinach becomes incorporated, and the dip is bright green smooth and creamy. Add the remaining spinach and pulse until combined. If you prefer the dip to be smooth all the way then blend all the spinach.
3. Serve with veggies and crackers topped with extra pepper flakes.