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2, 10 ounce boxes frozen, chopped spinach
2, 14 ounce cans or jars of artichoke hearts (I used brined)
1 tablespoon extra-virgin olive oil
1 small onion, diced (about 1 cup)
2 garlic cloves, minced
1 1/2 teaspoons sea salt (adjust to taste and depending on how salty the artichoke hearts are)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper (to taste)
1 tablespoon lemon juice
1 1/2 – 2 cups (approximate) cashew cream
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1st Keep
 Jlynch
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