10ozPackage frozen chopped spinachthawed and pressed and drained well
¼teaspoonCrushed red pepper
Preheat oven to 375 degrees.
Blend first 8 ingredients until completely smooth to make the vegan cashew cream sauce.
Press and drain thawed spinach well. Thinly slice artichoke hearts.
Pour cashew cream sauce over spinach and artichokes in a medium size bowl. Add dried dill and crushed red pepper and mix well, avoid any spinach clumps.
Pour into 8 x 8 inch baking dish and bake at 375 for approximately 30 minutes, or until warm and bubbly. Serve hot with crackers, veggies, or bread, or chill to serve cold later! Enjoy!
Removing the moisture from the spinach is essential to prevent the greenish juice from coloring the dip. Take frozen spinach and thaw in microwave or in hot water if not already room temp. Empty package contents and press/squeeze well in a colander to remove all moisture.
I prefer to use artichokes canned in water, not in flavored brine.