Vegan Spinach Avocado Dip Recipe
By Carine Claudepierre
Published on 02/03/2016 - Last updated on 02/28/2023
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Celebrate avocado this summer with this quick and simple Spinach Avocado Dip Recipe! You’ll love its incredibly creamy texture.
No need for mayo, sour cream, or any processed ingredients. It’s one of my favorite dairy-free keto recipes on the blog.
Trust me, after making this Creamy Spinach Avocado Dip recipe. You’ll never make another one!
What’s A Spinach Avocado Dip?
A Spinach Avocado Dip is similar to guacamole but is loaded with spinach.
It’s a healthy dip that can be used with tortilla chips, celery sticks, or for dipping Mozzarella Sticks or Buffalo Cauliflower.
Why You’ll Love This Recipe
This is such a simple and tasty recipe, but it’s also:
- Keto-Friendly
- Egg-Free
- Dairy-Free
- Gluten-Free
- Paleo
- Ready in Under 10 Minutes
How To Make Spinach Avocado Dip
This spinach dip is very easy to make, it only takes a few healthy ingredients.
Key Ingredients
- Spinach – I prefer to use fresh baby spinach for this recipe. You can use regular spinach as well, but it’ll be stronger in taste.
- Avocado – Pick perfectly ripe avocados. If they’re too young, the dip will be a tad bitter. If too ripe, it will have a bit of a foul taste. To know if your avocado is ready, it should be soft to the touch but not mushy, and removing the stem should reveal a bright green flesh.
- Cilantro – also known as coriander, cilantro is a fresh herb that 50% of the population cannot like because their taste buds detect a soap-like taste. If that’s your case, use chopped parsley instead.
- Yogurt – I prefer to use coconut yogurt as it keeps the dip dairy-free and vegan, but it also brings a nice tangy taste.
- Lime Juice – or lemon juice, pick your favorite. Follow my tips on how to squeeze a lime without a juicer.
- Avocado Oil – or any vegetable oil you like.
Making The Dip
I love party food during summer. It’s so much easier to eat fresh finger food when it’s hot outside.
Making this avocado dip is ridiculously easy, it’s done in about 5 minutes.
First, trim, wash, and rinse the spinach. I also recommend blanching it in boiling water for a few minutes. It makes it more digestible and easier to blend.
Drain the spinach and squeeze the leaves as hard as possible to extract the excess water.
Combine all the ingredients in the jug of a high-speed blender and blend them for about 2 minutes.
Transfer the Spinach Avocado Dip to a serving bowl and drizzle some avocado oil on the top to prevent it from darkening.
Storage Instructions
You can store this spinach avocado dip for up to 6 or 7 days in the fridge.
It stores better when there’s a thin layer of oil on the top as it prevents the avocado from oxidizing and darkening.
I also recommend keeping some plastic wrapping on top of the bowl and as close as possible to the dip to limit the air in contact with the dip.
If some oxidation occurs, give the dip a good stir or remove the thin top layer of darker avocado.
Frequently Asked Questions
What Can I Dip Into This Spinach Dip?
I recommend you try one of these easy keto crunchy recipes for dipping into your spinach avocado dip!
- Keto Tortillas Chips – a 4-ingredient crunchy tortilla chips to dip in this avocado dip.
- Low-Carb Almond Flour Crackers – low-carb crackers made with delicious almond flour.
- Keto Flaxseed Crackers – tasty, crunchy crackers with very low carbs.
- Keto Buffalo Cauliflower
- Broccoli Cheese Balls
- Keto Mozzarella Sticks
- Spinach Balls
How Many Carbs Are In Spinach Avocado Dip?
This spinach avocado dip recipe has only 1.4 grams of net carbs per serving.
More Healthy Dip Recipes
If you like simple, healthy dips, you’ll love these:
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Vegan Spinach Avocado Dip
Ingredients
SPINACH AVOCADO DIP
- ½ cup Fresh Spinach Leaves blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach
- 2 Avocado about 2 cups of mashed avocado
- 1 Garlic Clove crushed
- ¼ cup Fresh Cilantro chopped (coriander outside the US)
- ¾ cup Coconut Yogurt (made of 100% coconut cream, pure fat) or cream cheese
- 1 tablespoon Lime Juice
- 3 tablespoons Avocado Oil or vegetable oil of your choice
- ½ teaspoon Salt
- 1 tablespoon Avocado Oil to drizzle on top
Instructions
- Trim the fresh spinach leaves. Place them onto a large mixing bowl and cover with boiling water. Cover. Set aside for 2 minutes.
- Drain the spinach, rinse with cold water, and using your hands, squeeze the cooked/blanched spinach leaves to remove all the extra water. Pat dry between two sheets of absorbent paper to remove all the extra water.
- In a food processor, with S blade attachment, add the spinach, mashed ripe avocado, crushed garlic, coriander, coconut yogurt, lime juice, avocado oil, salt, and pepper.
- Process until smooth – about 2 minutes on high speed.
- Transfer into a bowl. Drizzle extra virgin avocado oil on top if you like.
- Refrigerate at least 30 minutes or overnight before serving to blend the flavor.
- Serve with my keto tortillas chips recipe.
Storage
- Store up to 7 days in an airtight container.
Notes
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I could not find the serving size. Is it 1 tablespoon, teaspoon,….??
Serving size appears before the ingredient list and in the nutrition panel, enjoy!
Hi,
I m type 1, diabetic so please give accordingly the recipe if possible.
Thanks
Usually all my recipes are tpe 1 friendly since they are low carb and sugar free. Enjoy the recipes on the blog, XOXO Carine
Hi! Does this freeze ok?
I would not freeze avocado dip since the color will get darker and the avocado will change and get bitter. Enjoy the recipes on the blog. XOXO Carine
Hi,
Cannot wait to make this! Just got a new food processor and this recipe looks perfect. Wondering if coconut milk would be an okay substitute for the coconut yogurt or if it really needs something a bit thicker than that?
Thank you!
Well coconut milk is more liquid than coconut yoghurt so I wouldn’t recommend this option or the dip will be very runny. If you eat dairy, try a low carb greek yoghurt ! Enjoy the recipes on the blog, XOXO Carine.
Looks delicious! I’m wondering if instead of coconut yogurt I could just use coconut cream?
Sure! That would be perfect too. Enjoy the dip recipe. XOXO Carine.
To make things simple, the seeds are referred to as Coriander and the leaves referred to as Cilantro
Thanks for the lovely input ! I am French and I am always confused between both terminology. Now it is clear ! Enjoy the blog recipes. XOXO Carine.
Was delicious until I added the coconut yogurt, which I was not careful about when I purchased it and it was full of sugar, which totally changed the taste of the dip and not for the better. I am now busy adding more of the other ingredients to counteract it. Wish me luck!
Hi Stacey, I am sorry you didn’t buy the right coconut yogurt. As I mentioned in this recipe I am using dairy free coconut yogurt made of 100% coconut cream. It is a plain, unsweetened vegan yogurt. I hope you managed to get this dip right at the end and you will try it again with the right yogurt next time. Merry Christmas and happy holidays. XOXO Carine.
This is soooo good. We love the addition of the beans on the dip and multiple colors of tomatoes makes it all so inviting! My new favorite dip!
I’m trying to figure out the calories to add to My Fitness Pal – Do you know the calorie content or how many servings this recipe makes aprox?
Thanks
Hello! This spinach dip has 1.4 g net carb per serve. I hope you will give it a try it is a delicious dip ! Thanks for reading my blog and trying my recipes Megsy ! xoxo Carine.
@ the end of your instructions you tell us to “Sprinkle the salsa on top of the tortilla and add extra chopped coriander”. Should we assume you mean ‘chopped cilantro’? the two are quite different in taste. This recipe sounds amazing…cannot wait to try it.
Hi Kat, No I really meant fresh coriander and as you can see on the first photography where I shared the ingredients picture, I used fresh coriander with avocado. This combo is absolutely amazing and I hope you try the recipe! You’ll love it :D. Enjoy! Carine.
Fresh coriander and cilantro are the same plant – both referring to the leaves of the plant versus the seeds which are called coriander seeds.
Thanks for clarifying Megan. I am French and we use the same word for both – coriandre. I am always a bit confused of the terminology in English so it is great to have a reminder 🙂 Enjoy the blog recipes! Carine.