Vegan Spinach Artichoke Dip with Pita Bread

A warm and comforting vegan take on the classic spinach artichoke dip, served with toasted pita bread for dipping.

Prep Time

15 minutes

Total Time

40 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.76/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

10ozSpinach(Frozen, thawed and squeezed dry OR fresh spinach)

£1.50

14ozArtichoke Hearts(Canned, drained and quartered)

£2.75

8ozVegan Cream Cheese(Tofutti, Kite Hill or your favorite brand)

£3.00

0.5cupVegan Sour Cream(Tofutti or your favorite brand)

£1.25

2tablespoonsNutritional Yeast(For cheesy flavor)

£0.40

2clovesGarlic(Minced)

£0.15

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for a little heat)

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

1tablespoonOlive Oil

£0.15

4roundsPita Bread(Cut into triangles)

£1.20

Total Cost

£10.59

£1.76 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3.
Add thawed and squeezed dry spinach and quartered artichoke hearts to the skillet. Cook for 3-5 minutes, stirring occasionally, until slightly softened.
4.
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.
5.
Add the spinach and artichoke mixture to the bowl with the cream cheese mixture. Stir until everything is well combined.
6.
Transfer the mixture to a baking dish. Spread evenly.
7.
Bake for 20-25 minutes, or until heated through and bubbly.
8.
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.
9.
Remove the dip from the oven and let it cool slightly before serving. Serve warm with toasted pita bread triangles for dipping.

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My Notes

Nutrition Information

Nutrition per serving (170g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

20g

29% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, you can add a small amount of vegan Parmesan cheese on top of the dip before baking.

If you don't have a skillet, you can mix all the ingredients in a bowl and bake directly. The texture will be slightly different but still delicious.

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Adjust the amount of red pepper flakes to your liking. You can also add other spices, such as onion powder or garlic powder, for extra flavor.

Cooking Equipment

Oven

Baking Dish

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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