Spinach Artichoke Dip with Pita Chips Recipe
Spinach artichoke dip with pita chips, but vegan—because creamy indulgence doesn’t need dairy to shine.
Velvety cashew cream and dairy-free cheese swirl into garlicky, tangy perfection.
Spinach brings freshness, artichokes bring attitude, and together they create a dip worth canceling dinner for.
Golden pita chips stand ready, crisp and irresistible, perfect for scooping every last luscious bite.
Darling, this appetizer isn’t just food—it’s a party trick in a bowl, guaranteed to disappear before anyone asks for seconds.
Spinach Artichoke Dip with Pita Chips Recipe
A vegan spinach artichoke dip served with crunchy pita chips—creamy, garlicky, and crowd-pleasing.
Ingredients
Method
For the Pita Chips
- Preheat oven to 375°F (190°C).
- Cut pita into triangles; brush with olive oil and sprinkle with sea salt.
- Bake 10 minutes until golden and crisp.
For the Dip
- In food processor, blend cashews, plant milk, nutritional yeast, and lemon juice until creamy.
- Heat olive oil in skillet; sauté garlic and spinach 3 minutes.
- Stir in artichokes.
- Combine spinach mixture with cashew cream, vegan cream cheese, and mozzarella.
- Season with salt and pepper.
- Transfer to baking dish; bake 20–25 minutes until bubbly and golden.
- Serve hot with pita chips.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin C: 18%
- Calcium: 12%
- Iron: 14%
- Vitamin A: 25%
- Magnesium: 10%
Additional Notes/Tips
- Use kale instead of spinach for a heartier twist.
- Add red pepper flakes for a spicy kick.
- Make extra pita chips—trust me, they vanish.
- Serve warm for maximum creaminess.
