Arugula Artichoke Avocado Dip (vegan)
This Arugula Artichoke Avocado Dip is a game-changer for your appetizer spread! Made with wholesome, plant-based ingredients, it’s creamy, zesty, and loaded with fresh flavors.
Servings: 4 servings
Calories: 240kcal
Equipment
- 1 high speed blender
Ingredients
- 1 (12oz jar) of marinated artichokes, drained not rinsed
- 1 ripe avocado
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 pinch of red pepper flakes
- ½ cup arugula leaves
Optional:
- Add 1 ice cube or 1-2 tablespoons of ice water for extra creaminess
Instructions
- In your high speed blender, combine the drained marinated artichoke hearts, avocado, garlic cloves, olive oil, fresh lemon juice, and red pepper flakes. Blend until you reach a creamy texture that’s perfect for dipping. Don’t over-process.
- Add in fresh arugula leaves and blend again. Add additional salt and pepper to taste.
- Optional: Blend in one ice cube or 1-2 tablespoons of ice water for the ultimate creamy dip.
Notes
To keep this dip fresh, store it in an airtight container in the refrigerator for up to 3 days. When you're ready to enjoy it again, simply give it a good stir to recombine any separated oils. For the best results, do not freeze.
Nutrition
Serving: 0.25cup | Calories: 240kcal | Carbohydrates: 9g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 328mg | Potassium: 262mg | Fiber: 5g | Sugar: 1g | Vitamin A: 991IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg
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