Cheesy artichoke dip made with avocado and dairy-free mayo.
Preheat your oven to 350°F.
In a large mixing bowl combine spinach, artichoke hearts, green onions, and garlic.
In a separate bowl, mash avocado. Mix in mayo, lemon juice, salt, oregano, cumin, onion powder, and pepper until combined.
Add avocado mixture to your spinach mixture. Add half of your your cheese and mix well.
Pour mixture in a baking dish and bake for about 15 minutes. Sprinkle the remaining cheese on top. Bake another 5 minutes.
Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days.