Spinach Artichoke Dip and Pita Chips

Spinach Artichoke Dip and Pita Chips

When I discovered spinach dip and Hawaiian bread in high school it became an obsession. I would use any excuse to have it and it was my go to when I wanted to bring something to a potluck. 

It has been years since I have had spinach dip. Honestly, since I become vegan I may have tried a vegan version once at an event. I started craving spinach dip a few weeks ago. I bought ingredients to play around with making it but ended up using them in other recipes. 

This week I decided to commit to making my own recipe. Guess what? The first attempt was a winner. Click heels, snaps fingers, paired with happy dance.  

For this recipe I used my raw sunflower cream and pita chip recipes. Which I included below. Try it. I know you will love it. I am embarrassed to say I ate the whole batch by myself because it as so good. 

 Spinach Dip

Spinach Artichoke Dip and Pita Chips


1 tablespoon olive oil

1 small yellow onion, chopped

15 ounces frozen spinach, thawed

1 jar (12 ounces)  marinated artichoke hearts, chopped

1 cup Roasted Red bell pepper, chopped

1 cup Vegan Mayonaise

1 cup Vegan Cream Cheese (recipe below)

2 cloves of garlic

3 dashes of hot sauce

salt to taste

Freshly ground pepper



  1. In a large skillet over medium heat, warm olive oil. Add onions, bell peppers, and garlic. Cook, stirring occasionally, until the vegetables are nice and tender, about 5 to 7 minutes. Meanwhile, squeeze out moisture out of thawed spinach. 
  2. Add spinach and artichoke to pan and cook for 6-8 minutes,
  3. Remove skillet from heat and add mayo and cream cheese. Stir until the ingredients are mixed all together. Season to taste with additional salt, pepper, and hot sauce.
  4. Serve with pita chips or dipping vehicle of choice. This dip keeps well for up to 4 days in refrigerator, covered. 



Vegan cream cheese


2 cups sunflower seeds, soaked for few hours or overnight in water, to soften

1/2 cup water

2 tablespoons lemon juice

1 tablespoon  nutritional yeast

1 tablespoon onion powder

1/2 teaspoon sea salt



1. Blend the soaked sunflower seeds with water and lemon juice in high blender, until smooth. Pause often to scrape sides of blender and fold ingredients to ensure creamy texture.

2. Transfer the mixture to a bowl and add nutritional yeast, onion powder, and salt, mixing thoroughly.



Whole Wheat Pita Chips


3 whole wheat pitas, cut into 8 wedges

4 tablespoons olive oil

1 clove garlic, smashed

Salt and Cayenne pepper



1. Preheat oven to 375 degrees F.  Cut pitas into 8  wedges.

2. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture.

3. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.

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