Creamy cashews blend into a rich, tangy base that carries this dip straight through, no dairy needed to get that luscious texture. Garlic, spinach, and roughly chopped artichoke hearts cook down together until everything is savory and well-seasoned, then get folded into a smooth, melty mixture with a generous hit of nutritional yeast for that irresistible cheesy depth. A final scatter on top bakes up bubbling at the edges with a lightly golden crust, so every scoop pulls warm and stretchy. This is the kind of party dip you can set out without a second thought — vegetarian through and through, and hearty enough that no one will miss meat on the table. Serve it warm with crusty bread or crackers for dipping, and watch the dish empty fast.
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Some cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
Preheat the oven to 375°F (190°C).
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