For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.

10 oz. frozen spinach, thawed and drained
14 oz. can artichokes hearts, rinsed and drained
1 roasted red bell pepper, peeled and chopped
1/2 ripe avocado
1 garlic clove, or 1/2 teaspoon garlic powder
2 tablespoons fresh chopped basil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1 teaspoon honey (optional)

10 oz. frozen spinach, thawed and drained 14 oz. can artichokes hearts, rinsed and drained 1 roasted red bell pepper, peeled and chopped 1/2 ripe avocado 1 garlic clove, or 1/2 teaspoon garlic powder 2 tablespoons fresh chopped basil 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon onion powder 2 tablespoons nutritional yeast 1 teaspoon honey (optional)

Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the “pulse” button to combine into a chunky dip.
The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.