This creamy, oven-baked dip gets its body from soaked cashews blended into a thick, tangy cream, then folded together with garlic-sautéed spinach and roughly chopped artichoke hearts for that classic, hearty texture. Nutritional yeast brings a savory, cheesy depth in both the base and the golden, paprika-flecked topping, while a touch of lemon juice and red pepper flakes keep every bite bright and lightly spicy. Baked until the edges bubble and the top turns deep golden, it's rich and scoopable straight from the dish. Serve it warm with sturdy tortilla chips for dipping, and it's a reliable pick for anyone building out a gluten free spread. It's the kind of party dish that disappears fast, no matter who's at the table.
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Preheat the oven to 375°F (190°C). Drain the soaked cashews and add them to a high-speed blender or food processor along with the 1/2 cup water, 2 tbsp nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The cream should be thick and pourable with no visible cashew pieces.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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