INGREDIENTS
1/2 cup
finely diced yellow onion
3
large cloves garlic (minced)
10 oz
fresh spinach (chopped into smaller pieces)
1 can
artichoke hearts ((14 ounces) drained well)
1 cup
plain unsweetened dairy-free yogurt
1 1/2 tbsp
distilled white vinegar
1/2 cup
raw cashews ((unsalted))
1/2 tsp
fine salt
1/2 tsp
ground black pepper
1/2 cup
packed cooked peeled Yukon Gold potato
red pepper flakes (for garnish (optional))
pita chips or veggies (for serving)