Vegan, Paleo Artichoke Spinach Dip with Seeded Chips

I recently found out that my sister #2 and her husband have recently decided to adopt a paleo diet. They have been finding ways to become healthier and this is just another step. I salute them for this because it is never easy at first to suddenly change your eating habits.
I remember when I first cut out gluten and dairy and how I had to constantly check every ingredient on packages and ask at least 10 questions before I could order something in a restaurant. I still do this but over the years I have learnt what to definitely stay clear of and what I can buy at a grocery store or eat in a restaurant.
So far I have not heard that they have given up and have gone stark raving mad-but it’s still early. 
In honour of my sister and brother-in-law I wanted to create an easy recipe which they can make at home, and what’s better than chips and dip. As the season for barbecuing is upon us, as well as garden parties, picnics, and other get-togethers with friends and family chips and dips are essential to a fun time, not to mention chips and dip are often a go-to staple for snacks or a light meal. After consulting with my sister, I decided to make an artichoke and spinach dip and some homemade chips. 

The spinach dip I made uses fresh artichokes and canned artichokes, but you can choose to use just fresh or just canned artichokes. If you have never used fresh artichokes, or do not know how to prepare them I recommend looking at some Youtube videos, or do a Google search as I am finding it difficult how to put in words how this is done (sorry).

As the chips are supposed to be paleo I decided to make some seeded chips. Recently I had some at a vegan restaurant and boy oh boy were they good! Since then I have wanted to make some for myself so this is the perfect opportunity (excuse?) to try my hand at making them.

You can follow my recipe exactly, or try adding other types of seeds instead, just stick with the correct measurements and they should work out, the same goes for the spices. I used quinoa flour as the base, but any other non-grain/wheat flour could do the trick, though you may not want to use coconut flour as it could burn quickly and the chips may be overpowered with the coconut flavour. 

If you do experiment with any other seeds or flours let me know, as I would love to know other combinations to use in the future. I used a spoon and my hands to shape the chips but you could possibly roll out the dough and cut out shapes like you do with cookies for a uniform look, if you want to do this I recommend using two sheets of parchment one underneath and one over the dough before rolling. 

 To everyone out there who is enjoying the warmer weather (sorry if you are not yet!) and to anyone trying to become healthier this post also goes out to you.


Spinach Dip
Servings: 10-12     Cook time: 1 hour     Total time: 1 hour 15 minutes


2 Tbsp olive oil or coconut oil

2 1/2 Cups fresh baby spinach, washed and chopped

4 cloves of garlic, minced

1 cup artichoke hearts, either fresh, canned or mix of them, chopped roughly
1 Cup cashew cream ( recipe here, add less water to make thicker)
1 Tbsp nutritional yeast
1 Tsp paprika

1 Tsp lemon juice
Salt and Pepper, to taste
1/4 Cup water chestnuts (optional)
1/4 Cup cashew parmesan (optional, recipe here)

1. Preheat oven to 350 degrees. 

2. Pour oil into a large frying pan and saute the garlic and spinach over medium heat, until the spinach is wilted but still shiny green, around 2-3 minutes. Remove from heat and stir in the cashew cream, mixing well. 
3. Add artichoke hearts and water chestnuts. Stir in lemon juice, paprika and salt and pepper to taste. 
4. Mix well and spread mixture in a shallow baking dish. Sprinkle with cashew parmesan if desired.

5. Place in oven and bake for 15 minutes. 

6. Can be served hot or cold. Will last in refrigerator for a week.


Seeded Chips
Servings: 2-3     Cook time: 15 minutes     Total time: 20-30 minutes


1/4 Cup quinoa flour

1/4 Cup flax seeds, roughly ground

1/4 Cup sesame seeds plus 2 Tbsp ground

1/4 Cup pumpkin seeds plus 2 Tbsp ground

1/4 Cup sunflower seeds plus 2 Tbsp ground

1/2 Tsp chili powder

1/4 Tsp cumin 
Salt and Pepper, to taste (do not use salt if seeds are already salted)

1/4 cup water

1 Tbsp olive oil or coconut oil


1. Preheat oven to 375 F.

2. Line a baking sheet with parchment paper.

3. Mix the dry ingredients together in a bowl. Add the water and oil then combine thoroughly, the chip mix will be sticky.

4. Place about 1 Tbsp of the mixture evenly on the baking sheet and flatten and shape, best way to do this is using your hands that have been dampened.

5. Bake for 15-20 minutes, or until crisp, keep an eye on them; once the edges start to look golden they are done.

6. Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely before continuing/serving.

7. Store in air tight container up to 2 weeks.
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