Vegan Spinach Dip Breadsticks
User Reviews
5.0
18 reviews
Excellent
Vegan Spinach Dip Breadsticks
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Vegan Spinach Dip Breadsticks. Creamy Corn and Spinach dip spread over pizza crust or puff pastry, bake, slice and serve. Easy Vegan Recipe. Can be gluten-free if served as a dip.
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Ingredients
- 1 tsp oil
- 1/2 onion chopped
- 6 cloves of garlic finely chopped
- 6 to 8 oz spinach frozen or chopped
- 1/2 cup corn frozen
- 1/4 tsp pepper flakes
- 1/4 tsp salt
- 1/4 cup cashews soaked for 15 minutes
- 1 1/3 cup non dairy milk or water
- 4 tsp tapioca starch
- 1 tbsp flour or use rice flour to make it gluten-free
- 1 tsp lime or lemon juice
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp extra virgin olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp miso or 1 tbsp nutritional yeast for cheesier flavor
- A dash of black pepper
- 1 tbsp fresh dill or 1 tsp dried
- 1 tbsp chives or parsley or both or 1/2 tsp dried parsley
- 1 Recipe Easy Pizza crust or 2 puff pastry sheets.
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Instructions
- Heat oil in a skillet over medium heat. Add onion and garlic and cook for 4 minutes, stirring occasionally until translucent.
- Add spinach, corn and pepper flakes and mix in. Cook for 4 to 6 minutes. (I use frozen spinach directly from the freezer, fresh will cook faster).
- Meanwhile, blend cashews with all the ingredients from non dairy milk to black pepper. Blend until smooth. (For thick and creamier dip, use 1/2 cup cashews and 1 tsp starch)
- Add the mixture to the skillet. Sprinkle in the dill, chives/parsley and black pepper and mix in. Bring to a boil to thicken. Taste and adjust flavor. Cook for another minute stirring continuously then take off heat. At this point this dip can be served as is. Or transfer to a bread bowl and serve warm-hot with a sprinkle of vegan parm on top.
- To make breadsticks, Prep your pizza crust and roll it out into somewhat rectangle or use thawed puff pastry sheets. Spread the warm/cool (not hot) dip over the crust. Add jalapeno or other sliced veggies or veggie sausage or other toppings.
- Bake at 425 degress F(220 deg C) for 17 minutes. Remove from the oven and let it sit for half a minute. Slice into breadsticks and serve!
Notes
- For variation: Use other greens as baby kale, chard etc. Add chopped artichokes for a Spinach Artichoke dip. Add beans or peas instead of corn.
- To make this gluten-free, serve as a dip with veggies, or use gluten-free pizza crust.
- To make this cashew-free, use macadamia nuts, silken tofu, pumpkin seeds or boiled cauliflower.
- To make this soy-free, omit miso
- Nutrition is for 1 of 4 serves including Pizza crust
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
769mg
(32%)
Potassium
449mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
5405IU
(108%)
Vitamin C
19.9mg
(22%)
Calcium
260mg
(26%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 769mg | 32% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5405IU | 108% |
| Vitamin C | 19.9mg | 22% |
| Calcium | 260mg | 26% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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