Recipe #52: Avocado, Spinach & Artichoke Dip with Toasted Pita Wedges

January is just moving right along and I’m moving right along with it. I just want to say again that I am starting an email newsletter and I would love if you subscribed. It’s going to be a fun adventure and I hope you will join me. You can subscribe here 🙂

For the first post this week, I made this yummy avocado, spinach and artichoke dip. It was a cross between guacamole and artichoke dip. It had the same creaminess that I love but without all the dairy. Those dips on their own are two of my favourites, but together they are something else.

One thing I did differently, by accident, was use frozen spinach. I didn’t read the recipe properly and assumed the spinach would be cooked before getting mixed with the other ingredients. I was wrong – the spinach is chopped raw and pulsed with everything else in the food processor to break it up a bit. Because of my error, the spinach had a darker colour which gave the dip an overall darker colour. Other than that though, everything was the same and the flavour was delicious.

This is a great dish to serve at a party or any dinner appetizer. The homemade pita chips were super crispy and scooped the dip well. You could also serve with veggie sticks if desired. Even without veggie sticks though, this is a very healthy dip. You don’t have to feel bad about taking a chip with a big scoop of this yummy dip!

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