Celebrate avocado this summer with this quick & simple Spinach Avocado Dip Recipe! You will love its incredible creamy texture. No need of mayo, sour cream or any processed ingredients. It is one of my favorite clean food recipes on the blog. Trust me, after making this Creamy Spinach Avocado Dip recipe you’ll never make another one!

I love party food during summer. It is so much easier to eat fresh finger food when it is hot outside. No plate, no cutlery. Simple. I almost made an avocado dip recipe every single day last week. I know it looks excessive but I love avocado so much that I can’t stop eating those big, creamy avocado this summer. I must tell, New Zealand Avocado are the best and there are very addictive. Their rich creamy and smooth texture is out of this world. I do not remember eating such lovely avocado back in France.

Anyway, after many attempt in the kitchen last week I finally choose to share my favorite avocado dip, a dairy free Spinach Avocado Dip. Well, my family called this dip Creamy Spinach Avocado Dip because it is overly creamy !  Surprisingly, I discover that avocado are a delicious alternative to cream, mayo or any cream cheese.


Spinach Avocado Dip Recipe | Vegan

An healthy, easy, low calorie spinach avocado dip recipe without dairy. No need of mayo or cream to make this delicious avocado dip with less than 100 kcal per serving. You’ll love the creamy texture and insanely tasty mix of spinach avocado and garlic.

Course: Appetizer
Cuisine: American
Servings12 people
Calories91 kcal


  • 1/2 cup fresh spinach leaves blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach
  • 2 large ripe avocado about 2 cup of mashed avocado
  • 1 garlic cloves crushed
  • 1/4 cup fresh coriander chopped
  • 3/4 cup dairy free coconut yogurt or yogurt of your choice if not dairy free
  • 1 tablespoon lime juice
  • 3 tablespoon Extra Virgin Avocado Oil or vegetable oil of your choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon Extra virgin avocado oil to drizzle on top
Mexican salsa
  • 10 cherry tomatoes I used a a combo of color red, orange and yellow tomatoes
  • 1/4 cup canned red kidney beans
  • Handful of chopped fresh coriander
  • 2 tablespoon Extra Virgin Avocado Oil
  • 1 tablespoon lime juice
  • 1 small garlic glove
  • 1 packet Brown Rice Chips


  1. Trim the fresh spinach leaves. Place them onto a large mixing bowl and cover with boiling water. Cover. Set aside for 2 minutes

  2. Drain the spinach, rinse with cold water and using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water. Eventually, pat dry onto two sheets of absorbent paper to remove all the extra water.

  3. 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.

  4. Process until smooth – about 2 minutes on high speed.

  5. Transfer into a bowl. Drizzle extra virgin avocado oil on top if you like.

  6. Refrigerate at least 30 minutes before serving or before adding the Mexican salsa.

  1. In a mixing bowl add the red beans and chopped tomatoes.
  2. Combine with avocado oil, crushed garlic and lime juice.
  3. Sprinkle the salsa on top of the dip with extra chopped coriander.

  4. Serve with a pack of brown rice chips.

Recipe Notes

Yogurt option: for a dairy free recipe use coconut yogurt or soy yogurt. If you don’t eat dairy free you can use plain Greek yogurt (full fat or low fat)

Herbs:  The recipe works perfectly with any fresh herbs you like. I used Coriander – called cilantro in US – but mint, basil or parsley works well.

Oil options: if you don’t have avocado oil, any vegetable oil works well, the healthiest alternative will be extra virgin olive oil.

Storage: store well in the fridge up to 1 week in an airtight container. The surface of the dip may change slightly in color – avocado oxidation – simple give a good stir and enjoy.


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