In this recipe:


+GREENS Penne (6 Pack)

$29.99 USD

Spinach and Artichoke Dip with Garlic +Greens Penne Chips

Get in those green and then get them in again with this double spinach and artichoke dip paired with +Greens Chickapea pasta as chips. This gluten-free, nut-free and vegan dish is great right out of the oven or reheated throughout the week.


Spinach and Artichoke Dip with Garlic +Greens Penne Chips

  • Prep Time:  5 minutes
  • Cook Time: 30 minutes
  • Total Time:  35 minutes
  • Course: Appetizer
  • Cuisine: Canadian
  • Servings:  12

Green Spinach and Artichoke Dip Ingredients:

  • 2 tsp minced dehydrated garlic
  • 2 Tbsp avocado oil
  • ¼ tsp salt
  • 2 shallots, thinly sliced
  • 14 oz artichoke hearts, quartered and drained
  • 12 oz frozen spinach, thawed and drained
  • 3 cups of fresh baby spinach
  • 1/3 cup unsweetened oat milk
  • 1 lemon, juice of
  • 12oz vegan cream cheese
  • 1/3 cup nutritional yeast
  • 1 Tbsp fresh dill, chopped
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 2 cloves of garlic, crushed
  • Salt to taste 1/2 – 1 tsp 
  • Optional oil for drizzling over the dish before baking

Green Spinach and Artichoke Dip Instructions:

  1. Preheat the oven to 350°F
  2. Warm the avocado oil over medium heat in a large pan
  3. Add the defrosted spinach, sliced shallots, minced dehydrated garlic and a ¼ tsp salt, sauté for 4 minutes
  4. Stir in the artichokes and cook for another 2-3 minutes
  5. Meanwhile in a blender process the fresh spinach, unsweetened oat milk, lemon juice, vegan cream cheese, nutritional yeast, fresh dill, onion powder, dried parsley, crushed fresh garlic cloves and salt until thoroughly mixed and sauce like
  6. Transfer the cooked spinach mixture to the bender and pulse in the sautéed spinach mixture until just combined but with pieces of spinach and artichoke remaining visible
  7. Transfer the green spinach and artichoke dip into a casserole dish and smooth out the top with a spoon
  8. Drizzle with a touch of oil and bake the dish for 30 minutes or until warmed through and browning on top

Garlic Spiral Chip Ingredients:

  • 1 Package Chickapea +Greens Penne
  • 2 Tbsp salt, (for cooking pasta)
  • 1 1/3 Tbsp avocado oil
  • 1 tsp salt
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp minced dehydrated garlic

Garlic Spiral Chip Instructions:

  1. Cook the Chickapea +Greens Penne al dente, (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease heat to maintain a gentle boil.  Stir and cook pasta for 5 minutes) 
  2. Drain pasta and rinse with warm water
  3. Pat the pasta dry
  4. Preheat your air fryer to 400°F
  5. Add the pasta to a bowl and mix in the oil until evenly coated
  6. Sprinkle in the spices and toss well to coat
  7. Place the coated noodles in the air fryers basket
  8. Air fry the noodles at 400°F for 8 minutes, toss them in the basket to flip
  9. Cook the noodles for another 6-8 minutes or until cooked through and crispy
  10. Remove the cooked noodles from the air fryer and allow to cool before storing or serving
  11. Serve with the warm spinach and artichoke dip
  12. Enjoy!
Recipe notes:
  • The noodles will firm up slightly when cooling
  • Once cooled, store the cooked noodles in a seal container outside of the refrigerator
  • To make without an air fryer, bake the seasoned noodles on a single layer tray at 400°F for 20-25 minutes, or until golden and becoming crispy (flipping halfway)
  • Without an air fryer the pasta chips will not be as crispy 
  • The dip will keep in the refrigerator for 3 days if tightly covered
  • This dip can be reheated at 300°F until warmed through by covering the dish with foil while baking