Cheesy Spinach Dip & Chips

Spinach Dip (6)

It’s game day, everyone, so we’re whipping up a warm vegan dip to scoop into while we root for our favorite team! There’s a trio of vegan cheeses in this creamy dip: vegan Parmesan sprinkles, shredded Daiya mozzarella, and Daiya cream cheese. It’s hard to cut Daiya cream cheese into cubes as you can with dairy cream cheese; we found that it was fun to scoop out small spoonfuls and add it to the bowl that way, instead.


For the chips:

  • 6 pitas
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

For the dip:

  • 1 (10-ounce) package frozen spinach, thawed
  • 8 ounces Daiya cream cheese
  • 1/2 cup non-dairy milk
  • 1/2 cup vegan Parmesan sprinkles
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup shredded Daiya mozzarella
  1. To prepare the chips, cut the pitas into 6 wedges each. Toss in a bowl with the olive oil and salt.
  2. Arrange on a baking sheet and bake at 375 degrees F for 10 minutes, until lightly browned.
  3. To prepare the dip, combine the spinach, cream cheese, milk, Parmesan, black pepper, salt, and garlic powder in a bowl.Spinach Dip (1)
  4. Transfer the spinach mixture to an 8×8-inch baking dish, and sprinkle evenly with the mozzarella.Spinach Dip (2)
  5. Bake at 375 degrees F for 25 minutes, until bubbly.Spinach Dip (3)

Serve to a crowd. Game’s on!

Spinach Dip (4)

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