Using a spoon, scoop the avocado flesh into a food processor. Add the olive oil, lemon juice, garlic, salt, pepper flakes, and several twists of black pepper. Blend until smooth, pausing to scrape down the sides as necessary.

Add the spinach and artichokes and pulse until they are roughly chopped, 15 to 20 times, pausing to scrape down the sides if necessary.

Season to taste with additional salt or lemon juice, if needed.

Transfer the dip to a small serving bowl and serve with pita chips, crackers, or veggies.

To store the dip, press plastic wrap against the surface to prevent it from browning. It will keep in the refrigerator for up to 4 days.