A bowl of Artichoke and Avocado Dip surrounded by vegetables including carrots, radishes, and fresh artichokes.

Artichoke and Avocado Dip

If you love hot artichoke dip, you must try this. Think of Artichoke and Avocado Dip as the original’s fresher, cooler and healthier cousin.

A bowl of Artichoke and Avocado Dip surrounded by vegetables including carrots, radishes, and fresh artichokes.
Artichoke and Avocado Dip

This Artichoke and Avocado Dip is a cool, creamy and flavorful update to the classic hot artichoke and spinach dip that many of us know and love.

White bowl filled with Avocado and Artichoke Dip.

I don’t know about you, but when it comes to getting ready for a gathering with friends – whether it’s a casual group of couples or a girl’s night in – I find myself in this passive aggressive tizzy. On the one hand, I’m excited to see my friends and to meet new ones, but a knot begins to grow in my tummy. There is the question of what to bring and the pressure for it to be amazing.

When people kinda sorta know that you’ve got this thing called a food blog, and this thing is actually more than just a thing but your passion and your life, the thought of people eating your food is nothing short of frightening. The self-doubt, the worry that it will be disgusting, and the stress from knowing that you will be judged is very real.

So what do you do?

A platter of fresh vegetables including celery, tomatoes, radishes, carrots, and cucumbers.

Well, if you’re like me, you procrastinate, and you put things off. You don’t play it safe and you don’t make the recipes you know they will love. You wait until the very, very (and did I say VERY?) last minute — oh, say, 20 minutes before you are supposed to show up, where you finally take inventory of what is in the pantry and fridge, and start dreaming up concoctions.

You start to gather a little bit of this, and a little bit of that, and before you know it, you’ve thrown some artichoke hearts in a blender, along with some creamy green avocados, and whatever garlic and herbs are on hand. You squeeze in a bit of lemon and ooh, there’s some anchovy paste, and voila, you’ve got what you call a very promising Artichoke and Avocado Dip.

A close up view of a fresh artichoke.

A bowl of Artichoke and Avocado Dip surrounded by vegetables including carrots, radishes, and fresh artichokes.

This was the scene in my kitchen a few weeks ago, and there wasn’t enough time to even have my husband taste test, which probably was a strategic decision on my part, because any opinions wouldn’t really matter. It was time to head to the party, mystery dip in hand.

So when I tell you that it’s something that I threw together, chances are, it really is something that I literally threw together. And we are being guinea pigs together. And I really, truly want (and value) your very honest opinion.

I am relieved to say that the dip tasted delicious, and was reassured when I wasn’t the only one who found it tasty! But of course, friends are polite, even the very good ones, so I’ve been playing around with this dip for a couple of weeks, until I was convinced that it wasn’t just my imagination.

Dipping prepared artichokes into a bowl of Artichoke and Avocado Dip.

This Artichoke and Avocado Dip is an update to the mayonnaise laden hot artichoke and spinach dip that many of us know and love. Instead, it’s cool, creamy and flavorful, with the tang of a touch of sour cream and feta cheese, and the umami of anchovy paste (think Caesar salad and you won’t find it frightening, I promise). Paired with a crudite platter and crackers, it’s the type of dip that can be made in advance, for parties and picnics, or if you want a simple snack.

A bowl of Artichoke and Avocado Dip surrounded by vegetables including carrots, radishes, and fresh artichokes.

I should note: not all culinary concoctions have happy endings, believe me! I’ve had quite a number of failures, and I’ll tell you about them another day. But for now, let’s celebrate the wins and have a snack.

Eat Seasonal

Eat Seasonal July 2016

Summer is in full swing! I’m loving July’s Eat Seasonal roundup, organized by Becky of Vintage Mixer. Join us and our friends as we share dishes that embrace eating seasonal! Check out the July Seasonal Produce Guide and these recipes for more #EatSeasonal inspiration.

Eat Seasonal - A Collage of July Recipes


Chinese Napa Cabbage Salad by Food for My Family

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa by Floating Kitchen

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites

Chicken Gyro Bowls with Summer Veggies with Fresh Summer Veggies by Vintage Mixer

Latin Chipotle Quinoa Salad with Avocado by Foodie Crush

Broccoli Kale Salad with Greek Yogurt Poppyseed Dressing by Flavor the Moments

Peasy Easy Sweet Pea Mint Soup by Letty’s Kitchen

Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks

Grilled Squash, Corn and Kale Salad by Completely Delicious 


Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale and Artichokes
Skillet Pesto Flatbread with Goat Cheese, Artichokes and Roasted Butternut Squash
Panzanella with Artichokes & Olives
Barley Risotto with Artichokes and Asparagus
Toasted Quinoa Stuffed Artichokes

Artichoke and Avocado Dip

Artichoke and Avocado Dip—If you love hot artichoke dip, you must try this. The avocado makes it creamy, the fresh artichoke no longer hides behind mayonnaise, and the tangy feta makes it perfect for dipping fresh veggies, roasted artichokes, or simple, crisp crackers!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Servings 8
Calories 102kcal


  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1/2 cup feta cheese
  • 1/2 avocado pitted and peeled
  • 6 oz canned artichoke hearts
  • 1/2 cup parsley
  • 1/4 cup chopped chives or scallions
  • 2 teaspoons anchovy paste
  • 2 teaspoons lemon juice
  • kosher salt to taste
  • freshly ground black pepper to taste


  • In the bowl of a food processor, process the garlic until it is finely chopped. Add the sour cream, feta cheese, avocado, artichoke, parsley and chives, and pulse until it is creamy but not totally smooth. Add the anchovy paste and lemon juice and pulse to combine. Season to taste with salt and pepper.


Make ahead: The dip can be made a day in advance – refrigerate in a sealed container until ready to serve.
What to serve it with? Try dipping fresh vegetables, roasted artichokes or crackers for a simple snack. Or, prepare a crudite platter for entertaining.


Calories: 102kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 255mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Anthony

    This recipe looks so yummy and delicious. I really like avocado, it is very good for health. I guess the artichoke and avocado dip is perfectly on sandwiches. Well, I cant wait to try it out. Thanks for sharing it, Liren.

  2. Traci | Vanilla And Bean

    Oh my! I love how you whip things up, Liren. I’m with Liz.. just make it a meal! I *hear you on being a food blogger and that internal expectation we have. But it seems our friends love it when we make food for them, no matter the pit in our stomaches! They’ll be a fan no matter what :D . I’m all about the mayo laden artichoke dip, but I gotta say, this one has me excited to try something new! Delicious work, Liren!

    • Liren Baker

      Traci, I’m so relieved I’m not the only one who feels this (unnecessary) pressure! You’re so right, friends (good ones) really don’t share our crazy, imagined expectations. I love when I get together with other food bloggers because everyone seems to understand that we’re all just playing with our food :)

  3. Maëva

    That’s a very interesting pairing!
    Looks delicious. And I either never know what to bring to parties… Such a shame when you are food blogger and people are EXPECTING you to bring the yummiest things. Aaah.

  4. Deborah Workman

    This looks wonderful! I particularly like the clear photos and instructions for the preparation of this dish. You are a true professional! I will give it a try.

  5. kelley {mountain mama cooks}

    Ugh! I totally agree. I always feel the pressure to make something amazing and more times than not grab something from the fridge (can you say cheese plate?) just so I don’t have to make something and open myself to scrutiny. Why are we so crazy that way? :)
    ps- this is pretty legit for “throw together from the fridge”. Just saying!

    • Liren Baker

      LOL, cheese plate is my middle name when it comes to entertaining – I’d much rather assemble a charcuterie board than stress over a dish! Glad I’m not the only crazy one!

  6. David Nolen

    Love this recipe! so simple, easy-to-find ingredients, so easy to throw together! Beautiful dish. I will give it a try.

  7. Becky

    I totally feel you on all fronts of this post. The pressure is REAL!! And I don’t plan ahead well either. I guarantee though that I would love this dip!

  8. marcie

    I feel that way so much when I’m making food for people and I’m glad to hear I’m not alone! I just feel like people expect so much when they really don’t. This dip looks fantastic too, and I would love for your to bring this over any time! :)

  9. Letty / Letty's Kitchen

    A good dip like this is a keeper–looks like you hit the flavors on the mark Liren!
    I am such a procrastinator too–and very used to putting food together at the last minute from what’s on hand!

    • Liren Baker

      Whew, I’m not the only one! I guess that is part of the fun – seeing what you can pull together and working with what you’ve got. I always vow to not be so last minute, but it’s a hard habit to break!

  10. Olga @ MangoTomato

    This looks so pretty and I can imagine all the flavors working together. Completely agree on the procrastination and fear of not impressing people!! Oy ;)

    • Liren Baker

      One day, I hope we can get together! Wish we weren’t on opposite coasts :) And what you said is true – this dip is so versatile, it’s great on sandwiches, too!

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