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Spinach Artichoke Dip with Pita Chips Recipe

A vegan spinach artichoke dip served with crunchy pita chips—creamy, garlicky, and crowd-pleasing.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Dip
  • Fresh spinach: 3 cups chopped
  • Artichoke hearts canned, drained: 1 1/2 cups, chopped
  • Garlic: 3 cloves minced
  • Olive oil: 2 tbsp
  • Cashews soaked: 1 cup
  • Plant-based milk unsweetened: 1/2 cup
  • Nutritional yeast: 2 tbsp
  • Lemon juice: 2 tbsp
  • Vegan mozzarella: 1/2 cup shredded
  • Vegan cream cheese: 1/3 cup
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
For the Pita Chips
  • Pita bread: 4 rounds
  • Olive oil: 2 tbsp
  • Sea salt: 1/2 tsp

Method
 

For the Pita Chips
  1. Preheat oven to 375°F (190°C).
  2. Cut pita into triangles; brush with olive oil and sprinkle with sea salt.
  3. Bake 10 minutes until golden and crisp.
For the Dip
  1. In food processor, blend cashews, plant milk, nutritional yeast, and lemon juice until creamy.
  2. Heat olive oil in skillet; sauté garlic and spinach 3 minutes.
  3. Stir in artichokes.
  4. Combine spinach mixture with cashew cream, vegan cream cheese, and mozzarella.
  5. Season with salt and pepper.
  6. Transfer to baking dish; bake 20–25 minutes until bubbly and golden.
  7. 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.