Best Avocado Spinach Dip Recipes

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SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP



Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip image

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.

Provided by Printessa

Categories     Sauces

Time 24m

Yield 6 Eggrolls, 3 serving(s)

Number Of Ingredients 34

1 chicken breast fillet, cooked and chopped up into fine pieces
2 tablespoons butter
1/16 cup green pepper, finely chopped
2 green onions, sliced
1 garlic clove, minced
1/8 cup red onion, chopped
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1/2 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon season salt
1/8 teaspoon garlic salt
1 dash cayenne pepper
1 dash white pepper
3/4 cup monterey jack cheese, shredded
6 (7 inch) flour tortillas
1/4 cup avocado, smashed (about half of an avocado)
2 tablespoons tomatoes, deseeded & finely minced
1 tablespoon red onion, finely minced
1/4 cup ranch dressing
1/4 cup sour cream
1/8 teaspoon season salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1/4 teaspoon garlic oil
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
1/4 cup tomatoes, diced
1/8 cup red onion, chopped
1/2 cup iceberg lettuce

Steps:

  • Heat butter in a medium size skillet over medium-high heat.
  • Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
  • Dice the cooked chicken into small cubes and add it to the pan.
  • Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
  • Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
  • Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
  • Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
  • Preheat 4-6 cups of oil to 375 degrees F.
  • Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
  • Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
  • Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
  • It is also a great make ahead idea for quick snacks.
  • Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Nutrition Facts : Calories 699, Fat 40.6, SaturatedFat 16.6, Cholesterol 59.3, Sodium 1128.7, Carbohydrate 65.8, Fiber 7.4, Sugar 5, Protein 19.4

AVOCADO-SPINACH DIP



Avocado-Spinach Dip image

Keep this creamy avocado dip covered and chilled until ready to serve.

Provided by Sunny Hart

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 cups fresh spinach
1 cup diced avocado
½ cup reduced-fat sour cream
¼ cup chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped seeded jalapeno pepper
1 large garlic clove
½ teaspoon salt
⅛ teaspoon ground black pepper
hot sauce

Steps:

  • Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
  • Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 56 calories, Carbohydrate 3.4 g, Cholesterol 5.9 mg, Fat 4.6 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 162.5 mg, Sugar 0.5 g

SPINACH-AVOCADO DIP



Spinach-Avocado Dip image

This dip tastes best cold. Chill the avocados in advance if serving the dip immediately. Baby spinach can be used, but regular spinach will provide more texture and fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 3/4 cups

Number Of Ingredients 9

1/2 cup finely chopped shallots (from 2 large shallots)
1 tablespoon minced garlic (from 3 cloves)
10 ounces spinach, rinsed well
Coarse salt and freshly ground pepper
2 medium-ripe Hass avocados, chilled
1 cup nonfat Greek yogurt
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
12 ounces sugar snap peas
9 small slices pumpernickel bread, cut into triangles

Steps:

  • Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  • Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.

Nutrition Facts : Calories 153 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 315 g

SPINACH AVOCADO DIP



SPINACH AVOCADO DIP image

Categories     Avocado

Yield 2 cups (12 servings)

Number Of Ingredients 9

1/2 cup finely chopped shallots (from 2 large shallots)
1 tablespoon minced garlic (from 3 cloves)
10 ounces spinach, rinsed well
Coarse salt and freshly ground pepper
2 medium-ripe Hass avocados, chilled
1 cup nonfat Greek yogurt
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
12 ounces sugar snap peas
9 small slices pumpernickel bread, cut into triangles

Steps:

  • Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes. Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping. Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 hours.

SPINACH-AVOCADO DIP



Spinach-Avocado Dip image

This dip tastes best cold. Chill the avocados in advance if serving the dip immediately. Baby spinach can be used, but regular spinach will provide more texture and fiber. From Martha Stewart.

Provided by Ambervim

Categories     < 60 Mins

Time 40m

Yield 2 3/4 Cups

Number Of Ingredients 9

1/2 cup finely chopped shallot
1 tablespoon minced garlic
10 ounces spinach, rinsed well
coarse salt & freshly ground black pepper
2 medium-ripe Hass avocadoes, chilled (1 large Florida Avocado)
1 cup nonfat Greek yogurt
4 1/2 teaspoons fresh lemon juice
12 ounces sugar snap peas (optional)
9 small slice pumpernickel bread, cut into triangles (optional)

Steps:

  • Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes.
  • Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes.
  • Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  • Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth.
  • Season with pepper.
  • Finely chop spinach mixture.
  • Stir in avocado puree.
  • Serve with snap peas and bread for dipping.or whatever you want.

Nutrition Facts : Calories 216.2, Fat 15.7, SaturatedFat 2.2, Sodium 93.6, Carbohydrate 18.7, Fiber 9.1, Sugar 1, Protein 5.8

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