Artichoke, avocado and spinach dip
Author Maria
Recipe type: Appetizer
- 1 large or 2 small avocado
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of lemon juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups spinach
- ½ cup canned cooked artichokes (drained)
- We cut the avocado in half, remove the bone and remove the meat. We place it in the glass of a food processor.
- We add the juice lemon, olive oil, minced garlic and season.
- We shred everything until a smooth cream is achieved.
- Add the spinach and the artichokes and we process again until they are fully integrated.
- We test and correct the amount of salt or lemon juice if necessary.
- Place the artichoke dip in a bowl to serve it immediately or store it in an airtight jar in the fridge.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/dip-de-alcachofa-aguacate-y-espinaca/
3.5.3226