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VEGAN spinach and artichoke dip
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
1 cup of CASHEW YOGURT
1/4 cup mayonnaise
1/3 cup grated of VEGAN Parmesan cheese
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1. Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cashew yogurt for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.