Spinach Artichoke Dip {Dairy & Soy Free}

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For some reason I've been really craving spinach artichoke dip. I wanted dip that was rich, flavorful, and creamy... a dip that if I took it to a party no one would even wonder if I brought it. They would just assume that someone on a regular diet made it using cream cheese, parmesan cheese, and real mayonnaise. 
The verdict? Mission accomplished!
I mean, I haven't actually taken it to a party and tried to pass it off as "regular" but I think I could do it :)
This is best served hot with gluten free crackers or chips. If you are grain free try it on top of my homemade flat bread cut into small triangles! Or, I just ran across this Almond Flour Chip Recipe from glutenfreehappytummy.com that looks amazing! I'm planning on making them today to serve with the remaining dip. Enjoy!

•  1- 6 Oz. Container SO Delicious Greek Yogurt, Vanilla (Plain will work but vanilla is better)
• 1/4 Tsp. Minced Garlic
• 1 C Vegenaise, Soy Free (mayo)  ...  OR   ...  1/2 C Vegenaise and 1/2 C So Delicious Greek Yogurt, plain mixed with 1/2 Tsp. Lemon Juice (I prefer the 1/2 and 1/2 version)
• Pinch Onion Powder
• 1 Tbsp. Honey or Sugar
• 2 Cans Artichoke Hearts, drained
• Pinch or 2 of Cayenne Pepper, or to taste
• 1/4 Tsp. Lemon Juice
• 1/4 Tsp. Garlic Powder
• 1 C Almond Flour (you can grind your own in a high powered blender or in batches using a coffee grinder)
• 1 1/4 Tsp. Sea Salt
• 2 Tbsp. Nutritional Yeast (gives it a cheesy taste, found on spice aisle of your local health food store)
• Black Pepper, to taste
• 9 Oz Frozen, Chopped Spinach, thawed

1. Preheat oven to 375 degrees and thaw spinach.
2. Combine all ingredients except spinach and 1 can of the artichoke hearts in the bowl of a food processor. 

3. Process until well combined but not liquefied. Taste and adjust ingredients as needed.

4. Chop up the remaining artichoke hearts into bite-sized pieces to give your dip texture. But don't make them too big... you don't want anyone to choke!

5. In a medium-sized baking dish, combine the spinach, artichoke hearts and contents from food processor.
6. Bake 20 - 30 minutes or until bubbly and hot. Serve immediately. Store in sealed container in fridge.
This post is part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays