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.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Keyword: #dip, #healthy appetizer, artichoke dip, arugula dip, avocado dip, easy appetizer, healthy dip, healthy vegan dip, vegan appetizer, vegan dip

Servings: servings

Calories: 240kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

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