Rich & Creamy Spinach Avocado Dip

I am so excited to share this vegan spinach and avocado dip recipe!   I actually had it for breakfast one day this week (shhh!).  I used avocado to replace the loads of heavy dairy products found in traditional recipes and the result is still creamy and satisfying.   There’s also a TON of spinach packed in there;  it uses a full bunch sautéed with shallots and garlic so I’m going to say nutritious and delicious on this one.   The dip is dairy-free, gluten free, nut-free and can easily be made soy-free (see note in recipe).

Vegan Spinach and Avocado Dip by

This vegan spinach dip recipe is actually I think the first ever spinach dip recipe I’ve made myself (despite having eat a ton over the years!).   When I was in university, my roommates and I were spoiled by our best friend making us the her amazing homemade spinach dip.  We would actually come late at at night after going out and while we would be lazing around on the sofa she would be chopping spinach at 2am to make a snack for us.  So I think she definitely gets credit for my love of spinach dip and inspiration to try this recipe.   I find since I’ve started to eat a plant-based diet I’m so much more motivated and confident to try new things in the kitchen.  It’s a brand new world for me!


Vegan Spinach and Avocado Dip by


Rich and Creamy Spinach Avocado Dip

by Two Green Peas

Prep Time: 15min

Cook Time: 5min


  • 1.5 tbsp canola oil
  • 4 shallots, finely chopped
  • 1 garlic clove, minced
  • 5 cups spinach
  • 1 1/2 medium avocados
  • 1/2 tbsp lemon juice
  • 2 tbsp grapeseed vegan mayo (Veganaise)
  • 1/4 tsp apple cider vinegar
  • 1 tsp garlic powder
  • Herbamare (or salt) & pepper to taste


1. Heat canola oil, shallots and garlic over medium heat until shallots are translucent.

2. Add spinach along with pinch of salt and pepper and saute until wilted

3. Remove from heat, let cool and chop spinach mixture

4. In a food processor blend avocado, lemon, grapeseed mayo, apple cider vinegar, garlic powder and a generous sprinkling of salt and pepper. Process until smooth.

5. Combine both mixtures in a bowl and stir . Add additional salt and pepper to taste.


Avoid using baby spinach for best results

Best served immediately – but can be kept for 1-2 days in the fridge

For a soy-free dip, use soy-free Veganaise.

Powered by Recipage

Vegan Spinach and Avocado Dip by

Ps – those homemade pita chips in the pictures are courtesy of Mr. Pea (which are amazing and I’m hoping will be a recipe coming soon!)

Enjoy!  xo Jessica


    • twogreenpeas says

      Wow!! Thank you so much for noticing this Michelle – it is most definitely 5 cups! You cannot understand how dumb I feel right now, but glad you caught the typo. If you end up trying the recipe be sure to let me know how it turns out 🙂

  1. Liza says

    Beautiful recipe Jessica! I posted it for the round up and plan on making it this weekend for a party I am going to;)

    Cheers! Liza

Leave a Reply

Your email address will not be published. Required fields are marked *