Vegan Spinach Artichoke Dip with Pita Bread

Preheat oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add thawed and squeezed dry spinach and quartered artichoke hearts to the skillet. Cook for 3-5 minutes, stirring occasionally, until slightly softened.

In a medium bowl, combine vegan cream cheese, vegan sour cream, nutritional yeast, lemon juice, red pepper flakes (if using), salt, and pepper. Mix well until smooth and creamy.

Add the spinach and artichoke mixture to the bowl with the cream cheese mixture. Stir until everything is well combined.

Transfer the mixture to a baking dish. Spread evenly.

Bake for 20-25 minutes, or until heated through and bubbly.

While the dip is baking, prepare the pita bread. Cut each pita round into triangles. You can lightly toast the pita in a toaster oven, skillet or oven until golden brown and crispy. Keep a close eye to avoid burning.

Remove the dip from the oven and let it cool slightly before serving. Serve warm with toasted pita bread triangles for dipping.