Avocado Spinach Dip Recipes

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SPINACH-AVOCADO DIP



Spinach-Avocado Dip image

This dip tastes best cold. Chill the avocados in advance if serving the dip immediately. Baby spinach can be used, but regular spinach will provide more texture and fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 3/4 cups

Number Of Ingredients 9

1/2 cup finely chopped shallots (from 2 large shallots)
1 tablespoon minced garlic (from 3 cloves)
10 ounces spinach, rinsed well
Coarse salt and freshly ground pepper
2 medium-ripe Hass avocados, chilled
1 cup nonfat Greek yogurt
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
12 ounces sugar snap peas
9 small slices pumpernickel bread, cut into triangles

Steps:

  • Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  • Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.

Nutrition Facts : Calories 153 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 315 g

SPINACH-AVOCADO DIP



Spinach-Avocado Dip image

This dip tastes best cold. Chill the avocados in advance if serving the dip immediately. Baby spinach can be used, but regular spinach will provide more texture and fiber. From Martha Stewart.

Provided by Ambervim

Categories     < 60 Mins

Time 40m

Yield 2 3/4 Cups

Number Of Ingredients 9

1/2 cup finely chopped shallot
1 tablespoon minced garlic
10 ounces spinach, rinsed well
coarse salt & freshly ground black pepper
2 medium-ripe Hass avocadoes, chilled (1 large Florida Avocado)
1 cup nonfat Greek yogurt
4 1/2 teaspoons fresh lemon juice
12 ounces sugar snap peas (optional)
9 small slice pumpernickel bread, cut into triangles (optional)

Steps:

  • Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes.
  • Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes.
  • Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  • Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth.
  • Season with pepper.
  • Finely chop spinach mixture.
  • Stir in avocado puree.
  • Serve with snap peas and bread for dipping.or whatever you want.

Nutrition Facts : Calories 216.2, Fat 15.7, SaturatedFat 2.2, Sodium 93.6, Carbohydrate 18.7, Fiber 9.1, Sugar 1, Protein 5.8

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