Spinach Artichoke Guacamole

I'm pretty excited about this recipe. It might be my new go-to party dip. I always loved spinach artichoke dip but would feel sick from all the cream cheese/mayo/cheese. I wanted to make a healthy version for Labor Day and was trying to think of the best way to replace those ingredients (and without using dairy-free or just less fatty versions of those ingredients). I thought avocado would be perfect since it would still lend the richness of the (healthy)fat to the dish as well as a great flavor. Plus, guacamole is awesome on its own so I figured an addition of spinach and artichoke would amp it up even more! Bonus: you are eating a delicious appetizer that is made out of a bunch of nutritious vegetables and it is gluten-free and dairy-free! 

Servings: 12
Prep/Total Time: 15 min

Ingredients:

• 4 small avocados, halved, pitted and sliced
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1/4 small white onion, chopped
• 2 cloves garlic, minced
• 2 10 oz boxes of frozen spinach
• 1 14 oz can of artichoke hearts, drained and rinsed
• salt and pepper, to taste
• red pepper flakes, to taste

Directions:

1. Cook the spinach over medium heat until completely warmed through and liquid is absorbed. Drain any excess liquid and set aside.
2. In a blender or food processor, add the avocados, oil, lemon juice, onion and garlic and puree until smooth. Remove from machine and add to a medium sized bowl.
3. Add the cooked spinach and artichoke hearts into the blender/food processor and blend until chopped into bite size pieces, but not pureed. Remove from machine and add to the same bowl with the guacamole. Mix together and season with salt, pepper and red pepper flakes.
4. Store in a closed container in the fridge until ready to eat. Serve with tortilla chips, crackers or veggies. It also works great as a spread on a sandwich and would make a great (unique) enchilada filling! It can also be eaten as a hot dip but I preferred it cold.