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PdfPreheat the oven to 400°F.
Combine the cashews with 1 cup water in a small saucepan over medium-high heat and bring to a simmer. Turn off the heat, cover, and let sit for at least 15 minutes. Transfer to a high-powered blender, such as a Vitamix, and blend until very smooth. Set aside.
Pour the olive oil into a large cast-iron skillet over medium-high heat. Once it shimmers, add the onion and garlic and sauté until they start to lightly brown, 7 to 8 minutes. Stir in the salt and red pepper flakes and cook until fragrant, about 30 seconds.
Reduce the heat to medium and stir in the spinach. Cook until the leaves wilt, 3 to 4 minutes. (If you use sturdier greens, this will take longer.) Turn off the heat and stir in the reserved cashew puree plus the beans, cream cheese, artichoke hearts, sumac, jalapeño slices, and pickling liquid. Taste and add more salt if needed.
Sprinkle with the bread crumbs and bake until the top and edges are browned and the inside is piping hot, about 45 minutes. (You can also cover and refrigerate the dip, before baking, for up to 1 week.)
Serve hot with crackers, chips, or toasted bread.