Spinach Avocado 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

AVOCADO-SPINACH DIP



Avocado-Spinach Dip image

Keep this creamy avocado dip covered and chilled until ready to serve.

Provided by Sunny Hart

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 cups fresh spinach
1 cup diced avocado
½ cup reduced-fat sour cream
¼ cup chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped seeded jalapeno pepper
1 large garlic clove
½ teaspoon salt
⅛ teaspoon ground black pepper
hot sauce

Steps:

  • Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
  • Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 56 calories, Carbohydrate 3.4 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 162.5 mg, Sugar 0.5 g

WW 0 POINTS - SPINACH AVOCADO DIP



Ww 0 Points - Spinach Avocado Dip image

Make and share this Ww 0 Points - Spinach Avocado Dip recipe from Food.com.

Provided by mariposa13

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups packed spinach leaves, cleaned
1/4 cup low-fat buttermilk
1/2 red onion, finely chopped
1 tablespoon canned diced green chiles, drained
1 teaspoon fresh lime juice
1/4 medium avocado, peeled and sliced
2 plum tomatoes, chopped
1/4 cup chopped fresh cilantro

Steps:

  • Cook the spinach in pot of boiling water for 1 minute.
  • Drain, rinse under cold water, drain again, and squeeze dry.
  • Place the spinach, buttermilk, half of the onion, chiles, and the lime juice in food processor and pulse until the spinach is finely chopped and the mixture is well combined. Do not overblend.
  • Mash the avocado in a bowl.
  • Stir the spinach mixture with the tomatoes, cilantro, and remaining onion.

Nutrition Facts : Calories 42, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 39.9, Carbohydrate 5.2, Fiber 1.8, Sugar 2.3, Protein 1.6

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