2cupsfrozen chopped spinachthawed and squeezed of excess water
14ouncecan artichoke heartsdrained and squeezed of excess water then chopped
1 1/4cupplain unsweetened almond milkor other plant based milk of choice
2tablespoonsfresh lemon juiceabout half a large lemon
1 1/2tablespoonswhite miso paste
2tablespoonsspinach herb seasoning
1teaspoongarlic powder
1teaspoononion powder
1teaspoonKosher salt
1/4teaspoonred pepper flakes
1/4teaspoonblack pepper
Instructions
Preheat oven to 400°F. Combine all ingredients except chopped spinach and artichoke hearts in a blender.
Blend until completely smooth and creamy, about 1-2 minutes.
Place the spinach and chopped artichokes into a baking dish about 8x8" or similar sized. Pour the mixture from the blender on top.
Stir together until the ingredients are well combined in the baking dish.
Cover with aluminum foil and bake for 10 minutes. Remove foil, bake another 10 minutes until top and edges start to brown. Remove from the oven and enjoy hot or at room temperature once cooled.
Notes
*Cashews can be soaked overnight in cold water or for 10 minutes in almost boiling water. Drain and rinse well before using.