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!
A bowl of Artichoke and Avocado Dip surrounded by vegetables including carrots, radishes, and fresh artichokes.
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Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Servings 8
Calories 102kcal
Author Liren Baker


  • 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