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Vegan Spinach Dip Breadsticks
5 from 18 votes

Vegan Spinach Dip Breadsticks

This vegan spinach dip breadstick recipe uses sautéed onions, garlic, spinach, and corn blended with soaked cashews and non-dairy milk to create a creamy dip. The dip is spread over rolled-out pizza dough or puff pastry, then baked into breadsticks offering a warm, herbaceous snack with a smooth and savory filling accentuated by dill and chives.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 328 kcal
Course: Appetizer
Cuisine: Vegan

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

    Cup of Yum
  1. Heat oil in a skillet over medium heat. Add onion and garlic and cook for 4 minutes, stirring occasionally until translucent.
  2. 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).
  3. 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)
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 328

% 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.