INGREDIENTS:
¾ cup plain unsweetened non-dairy milk (I used almond milk)
2½-3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic
¾ tsp sea salt
½ tsp dry (ground) mustard
freshly ground black pepper to taste
¾ cup raw cashews (unsoaked)
2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves

STEP 1:
Preheat oven to 425ºF. In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.

STEP 2:
Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed and chopped).

STEP 3:
Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color.

Serve warm with raw veggies, bread, tortilla chips, pita bread/chips or crackers. I liked it even better after letting it cool, then refrigerating and re-heating it later.