Creamy soaked cashews are blended smooth with lemon juice, onion powder, and garlic powder into a rich, tangy base that mimics the silkiest queso-style dip you've ever scooped. Garlic gets bloomed in olive oil until fragrant, then folded together with tender spinach and chunky, briny artichoke hearts for that classic warm, savory profile. A pinch of red pepper flakes brings a little heat, and the whole mixture bakes up bubbling at the edges with a lightly golden top. It's the kind of party dip that disappears fast, whether you're spooning it warm straight from the dish or piling it onto fresh veggie sticks. This one is a genuinely solid pick for a Paleo spread, delivering all the cozy, cheesy-tasting comfort of the original without missing a beat. Keep it in your rotation for game day, potlucks, or any night that calls for a big warm bowl of something rich and garlicky.
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Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
Preheat the oven to 375°F (190°C).
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