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In a large saucepan over medium heat, combine the frozen spinach and chopped artichokes, adding a pinch of salt.
While the spinach thaws and the artichokes warm up, prepare your cashew mixture by placing the cashews in a food processor.
Process the cashews until they reach a flour-like consistency, then gradually add the olive oil until you achieve a creamy texture similar to cashew butter.
Once the spinach is fully thawed and heated, drain any excess water from the saucepan and transfer the spinach and artichokes to a large bowl.
In the bowl, combine the creamy cashew mixture with the spinach and artichokes, along with the seasonings. Mix everything together thoroughly.
For the second version, add the goat cheese to the mixture and stir well to combine.
Serve the dip with sweet potato chips or fresh vegetables.