Heat a large skillet over medium heat with olive oil and add crushed garlic.

Saute garlic for 30 seconds then add pine nuts, stir and roast for 1 minute.

Add the spinach leaves to fill the skillet. Stir, turn the leaves in warm garlic and roasted pine nuts until the spinach has wilted.

Add more spinach to the skillet and repeat previous steps until all spinach leaves have wilted. You can cover the pan between each addition to wilt the spinach faster, don't forget to stir often to prevent the spinach from burning.

Stir in chopped artichokes hearts and salt.

Cover, cook for 1-2 minutes then remove from heat. Set aside.

Meanwhile, prepare the cheese sauce.

In a blender, add all the sauce ingredients: soaked cashews, vegetable stock, water, onion flakes, garlic powder, hot sauce, parsley nutritional yeast, Worcestershire sauce, apple cider vinegar, and arrowroot flour.

Blend until smooth.

Pour the sauce onto the pan with the cooked spinach artichokes mixture.

Cook over medium heat, constantly stirring, until the sauce gets bubbly, thickens, and creates a cheesy texture.

Serve immediately in a large serving dish, add chili flakes and fresh parsley on top before serving.

Serve with rice crackers, seed crackers, or toasted slices of French baguette.

Add a handful of vegan mozzarella or vegan cheddar cheese.

Turn the oven to broil and cook for 2-3 more minutes or until the cheese starts to brown.

You can make ahead your dip, store it in an airtight box, and rewarm in a saucepan until hot. Store up to 3 days in the fridge or freeze.