1. Pre-heat the oven to 425º F

2. Soak the cashews in hot water for 4-5 minutes

3. Drain the cashews and blend smoothly cashews with milk, garlic powder, onion powder, lemon juice, nutritional yeast, and salt.

4. Thaw the frozen spinach in water for a couple of minutes and drain. Drain the artichokes

5. Add the spinach, artichokes and cayenne pepper to the blended cashews and pulse 2-3 times to leave some chunks. If you like a smooth paste dip then blend more.

6. Spread this mixture in an oven-safe dish, and bake for 15-20 minutes until bubbly and slightly brown.