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Spinach Avocado Artichoke Dip

Filed in Aperitivo, Recipes, Veggie — January 2, 2020

Aperitivo, Recipes, Veggie

Welcome 2020! I’m not one for New Year’s resolutions, but I’m all about a classic savory dish, with an added healthy ingredient all year long. So here’s a hearty dish, not a detox, to kick off your new year. A baked spinach artichoke dip with…avocado! Keep in mind, you can use whatever cheese you have handy. I just happened to have brie cheese leftover from the holiday, which was a nice melty addition to the top of the bake.


  • 1 Fontina cheese block – cubed
  • 1 Mozzarella cheese block – cubed
  • 1 Brie Cheese round – Mini – cubed
  • 1 Cream cheese package – cubed
  • 1 Cup spinach – chopped
  • 1 Avocado – smashed
  • 1 Jar marinated artichoke hearts
  • 1 Handful Parmesan – shredded
  • 4 Tbs. olive oil
  • 2 cloves garlic
  • Dill
  • Rosemary bread loaf
  • 1 lemon


  1. Preheat oven to 375° 
  2. Slice lemon in half. Add 1 Tbs. olive oil and 1 clove of garlic onto lemon and bake in oven for 20 minutes. Remove from oven and set aside.
  3. While lemon is baking, add fontina, mozzarella, cream cheese, spinach, avocado, and artichoke hearts to 12-inch baking pan. Toss and mix until combined.
  4. Add brie cheese and sprinkle Parmesan cheese to the top of the pan. Sprinkle the pine nuts, 3 Tbs. olive oil, and 1 clove of garlic on top of the cheese. Juice the cooked lemon on the top. If desired, thinly slice the remaining half of lemon and place slices on the top.
  5. Place in oven for 20 – 30 minutes, until top is golden brown and cheese is melted.
  6. Slice rosemary bread loaf and toast.
  7. In a small bowl, add 3 Tbs. olive oil, desired amount of garlic, and dill for garnish to make a dipping sauce.
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