Vegan Spinach Dip Breadsticks
User Reviews
5
Vegan Spinach Dip Breadsticks
Description
Vegan Spinach Dip Breadsticks start with cooking onion and garlic until translucent, then adding spinach and corn to wilt and soften. A cashew-based cream is blended with non-dairy milk, tapioca starch, flour, vinegar, miso, herbs, and spices to form a smooth dip, which is combined with the vegetable mixture and cooked until thick.
The warm or cooled dip is spread evenly over a shaped pizza crust or puff pastry sheet, then baked to produce breadsticks with a creamy, flavorful filling inside a crisp outer crust. Fresh or dried dill and chives contribute herbal brightness alongside black pepper and garlic flavors. The combination yields a snack that balances creamy texture with baked crispness.
For variation, other greens like kale or chard can substitute spinach. Gluten-free crusts or serving as a dip with vegetables also work. The recipe is versatile to adjust for nut or soy allergies. Baking the dip inside breadsticks turns a classic spinach dip into an easy-to-handle finger food.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion chopped
- 6 cloves 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 juice 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
- black pepper a dash
- 1 tbsp dill fresh or 1 teaspoon dried
- 1 tbsp chives or parsley or both, or 1/2 tsp dried parsley
- 1 pizza crust or 2 puff pastry sheets, easy recipe
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
- Substitute baby kale or chard for spinach to vary flavor and texture.
- For gluten-free, serve the dip as is with veggies or use a gluten-free pizza crust.
- To make the dip cashew-free, try macadamia nuts, silken tofu, pumpkin seeds, or boiled cauliflower.
- Omit miso for a soy-free version; nutritional yeast adds a cheesy flavor.
- The recipe yields about four servings when paired with pizza crust.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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