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.
1(12oz jar) of marinated artichokes, drained not rinsed
1ripe avocado
2tablespoonsextra virgin olive oil
3garlic cloves, roughly chopped
1pinch of red pepper flakes
½cuparugula 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.