When I think of spinach and artichoke dip, the first thing that comes to mind is this big bowl of it that I used to get as an appetizer with my family every time we went to Claddagh Irish Pub & Restaurant as a kid. We have this outdoor mall in Cleveland where everyone in my neighborhood used to hang out at. It had your average chain restaurants like California Pizza Kitchen, The Cheesecake Factory and of course Claddagh. It was the one restaurant I went to the least (since Irish grub isn’t really that enticing to me), yet I fondly remember how thick and creamy that artichoke dip was piled high on the baskets of bread our waiter would bring to our table. As the adults around me talked about boring adult things, I was fixated on that blend of four cheese madness (and god only knows whatever else was in it). Pass me another baguette please!

I can’t remember the last time I ordered a spinach artichoke dip appetizer but when Let Thy Food reached out to me to sample their vegan and plant-based dips – spinach artichoke being one of them – how could I resist?

Unlike other processed vegan dips, cheeses and sauces blended with soy protein and canola oil, this artichoke dip’s first five ingredients are water, spinach, organic white wine, organic cashews and artichoke hearts. At first I thought how peculiar to include white wine in an artichoke dip but once I took a spoonful out to sample, I understood why they did it. The white wine helps bring out the organic and natural flavors of the dip without overpowering it. I couldn’t even tell it was vegan thanks to the creamy cashews and vegetable broth (which is exactly how I make cashew-based sauces in my Vitamix).

The dip is something that could easily be created at home in your kitchen with how simple the ingredients are. I don’t know about you but the last time I tried to make a dip at home, I sure as heck wasn’t putting tapioca starch and vegetable glycerin into the mix (what common dairy-free cheese products have). Where do you even find those things to begin with?! Beats me.

The makers at Let Thy Food recommend a few ways to eat up this yummy dip such as spreading it on a baguette or panini, topping it on some veggies or spreading it on some pita chips. Instead of using the dip in a boring, old fashioned way… I thought why not top it on one of my favorite pizza dough crusts EVER and make a creamy pizza dough base!?

I grabbed a box of Simple Mills pizza dough mix, some raw broccoli and tomatoes, a box of Earthbound Farm Herb Blend and the jar of vegan dip. In about a half hour, I had whipped up a pizza high in nutrients and flavor. Naturally gluten-free, plant-based and overflowing with veggies. Now we’re talking!

5.0 from 1 reviews

Spinach and Artichoke Dip Pizza

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A vegan artichoke and spinach dip from Let Thy Food made primarily out of veggies and cashews, topped on a naturally gluten-free pizza crust from Simple Mills.

Author: Addie Martanovic

Recipe type: Lunch, Dinner

Cuisine: American

Serves: 12

Ingredients

• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 6-8 tbsp water
• 1 box Simple Mills Pizza Dough mix
• 1 cup mixed raw broccoli and zucchini
• 1 tbsp olive oil
• ½ tbsp 21 seasoning salute (Trader Joe's)
• ⅓-1/2 cup Let Thy Food Spinach Artichoke Dip
• 1 tbsp nutritional yeast
• 5 tomato slices, thinly sliced
• ⅓ cup Earthbound Farm Herb Blend

Instructions

1. Preheat your oven to 350º.
2. While oven is preheating, combine your ACV, olive oil and water in a bowl. Mix well to combine.
3. Next pour the whole bag of Simple Mills pizza dough flour mix into the bowl. Blend well and then form into a ball.
4. Spray a baking sheet with cooking oil spray or lightly grease it with olive or coconut oil, roll the pizza out into one large round crust. Be sure to pinch it out a crust since one will not rise due to the gluten-free ingredients.
5. On a separate baking sheet, toss your broccoli and zucchini in the 1 tbsp of olive oil and 21 Seasoning Salute (or a mix of basil, rosemary, salt and pepper, garlic).
6. Pop the veggies in the oven for 15-25 minutes until lightly roasted and browned.
7. Bake the pizza dough in the oven for 5 minutes. Take the dough out and put your dip, nutritional yeast, greens and tomato on.
8. Place back in the oven for 15-20 minutes (the box directions say 10-15 but I prefer the tomato slices cooked a bit longer).
9. When both the vegetables and the pizza are finished, you can top the roasted broccoli and zucchini on the pizza before eating.
10. Cut a slice and enjoy!

3.3.3077

Don’t you find it funny when you buy a frozen pizza, it is SUPER DUPER tiny and the serving size is for 4 to 8? Yeah, me too. Just like how this almond flour-based pizza crust technically serves 12 servings (one slice = 1 serving). But when you cover it in vegan spinach artichoke dip how can you NOT eat the whole thing? Okay okay, maybe you just have half… But still! Simple Mills, why do you do this to me?! Why are you so darn tasty? This pizza is too good for words. The more artichoke dip the merrier. Feel free to sub your own favorite spinach artichoke dip or vegan cashew sauce you have in your fridge. What I love so much about Simple Mills is how SIMPLE (no pun intended) their dough is. Seven ingredients. One of which being this chickpea’s favorite: garlic.

For a person who loves all things gluten, the gluten-free aspect of the dough is not what gets me. It’s the minimal ingredients paired with the impeccable flavor. Whenever I attempt to try a gluten free pizza, it falls apart the moment I go to grab a slice. Simple Mills on the other hand? Easy to cut without falling apart and has this unique texture that can’t compare to any other gluten-free crust out there.

Now who wants a slice?!

-Addie

*Thank you to Simple Mills, Earthbound Farm and Let Thy Food with providing products for me in order to review and create this recipe.*

(*Store locators and Where To Buy these products are included in the links above.*)