Best 2 Avocado Spinach Dip Recipes

Indulge in the vibrant, creamy delight of Avocado Spinach Dip, a culinary masterpiece that tantalizes taste buds with its velvety texture and refreshing flavors. This delectable dip, crafted with the goodness of ripe avocados and vibrant spinach, offers a symphony of flavors that will elevate any gathering or snack time. Dive into the culinary adventure as we explore the secrets behind this delightful creation, unveiling the culinary techniques that transform simple ingredients into an extraordinary treat.

Uncover the culinary journey of Avocado Spinach Dip, a delightful appetizer that marries the richness of avocados with the vibrancy of spinach. This luscious dip unveils a tapestry of flavors, featuring a creamy avocado base swirled with earthy spinach, tangy lemon juice, and a hint of garlic. Its velvety texture and vibrant green hue make it an instant centerpiece, captivating the senses before the first bite.

In this article, we present a collection of Avocado Spinach Dip recipes that cater to diverse preferences and dietary needs. Discover the classic rendition, a timeless delight that showcases the harmonious blend of ripe avocados and fresh spinach. Embark on a culinary adventure with variations that incorporate zesty herbs, tangy cheeses, and a touch of heat. Explore the vegan version, a dairy-free delight that retains the creamy essence of the dip without compromising on flavor.

Whether you seek a quick and easy party appetizer, a healthy snack to satisfy cravings, or a versatile dip to complement your favorite dishes, Avocado Spinach Dip promises to deliver. Its versatility extends beyond its culinary appeal, as it harmonizes seamlessly with a variety of accompaniments. From crisp vegetable crudités to crunchy tortilla chips, from hearty crackers to warm pita bread, this dip promises a culinary symphony with every bite.

Let's cook with our recipes!

AVOCADO-SPINACH DIP

Avocado-Spinach Dip image

Keep this creamy avocado dip covered and chilled until ready to serve.

Provided by Sunny Hart

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups fresh spinach
1 cup diced avocado
½ cup reduced-fat sour cream
¼ cup chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped seeded jalapeno pepper
1 large garlic clove
½ teaspoon salt
⅛ teaspoon ground black pepper
hot sauce

Steps:

Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 56 calories, Carbohydrate 3.4 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 162.5 mg, Sugar 0.5 g

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip image

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.

Provided by Printessa

Categories Sauces

Time 24m

Yield 6 Eggrolls, 3 serving(s)

Number Of Ingredients 34

Ingredients

1 chicken breast fillet, cooked and chopped up into fine pieces
2 tablespoons butter
1/16 cup green pepper, finely chopped
2 green onions, sliced
1 garlic clove, minced
1/8 cup red onion, chopped
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1/2 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon season salt
1/8 teaspoon garlic salt
1 dash cayenne pepper
1 dash white pepper
3/4 cup monterey jack cheese, shredded
6 (7 inch) flour tortillas
1/4 cup avocado, smashed (about half of an avocado)
2 tablespoons tomatoes, deseeded & finely minced
1 tablespoon red onion, finely minced
1/4 cup ranch dressing
1/4 cup sour cream
1/8 teaspoon season salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1/4 teaspoon garlic oil
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
1/4 cup tomatoes, diced
1/8 cup red onion, chopped
1/2 cup iceberg lettuce

Steps:

Heat butter in a medium size skillet over medium-high heat.
Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
Preheat 4-6 cups of oil to 375 degrees F.
Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
It is also a great make ahead idea for quick snacks.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Nutrition Facts : Calories 699, Fat 40.6, SaturatedFat 16.6, Cholesterol 59.3, Sodium 1128.7, Carbohydrate 65.8, Fiber 7.4, Sugar 5, Protein 19.4

Tips:

Use ripe avocados: Make sure your avocados are ripe for the creamiest, most flavorful dip.
Don't overcook the spinach: Wilted spinach is best for this dip, so don't overcook it.
Add some heat: If you like a little spice, add a pinch of cayenne pepper or red pepper flakes to the dip.
Serve with your favorite dippers: This dip is great with tortilla chips, pita chips, or vegetables.
Make it ahead of time: This dip can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Avocado spinach dip is a delicious and healthy appetizer or snack that is perfect for any occasion. It is easy to make, and can be tailored to your own taste preferences. Whether you like it spicy or mild, chunky or smooth, this dip is sure to be a hit. So next time you are looking for a healthy and delicious dip, give avocado spinach dip a try. You won't be disappointed!