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Vegan Spinach Dip Breadsticks

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.

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

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.

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

  • 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

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

% 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.