Prep: Preheat oven to 350 degrees F.

Sauté: Bring a large skillet to a medium-high heat and add the oil to coat the bottom of the pan. Add garlic and shallots; Move around the pan as they cook down and become fragrant. Add onion and celery; sprinkle with a little salt and pepper. Allow to cook 3-5 minutes or until onions are translucent; set aside.

Blend: Place softened cashews in a high-powered blender, along with the creamer. Blend until smooth, about 2-5 minutes; you will need to stop and scrape down the sides a couple times. Add lemon juice, mayo, salt and pepper. Blend on low to combine. Add onion mixture and artichokes, pulse a couple times to combine (only 2-3 times, you don't want to break down the artichokes too much).

Spinach: Place fresh spinach in a large cast iron skillet and bring to medium heat. Move around in the hot pan until wilted. 

Bake: Place artichoke mixture in a 8x8 or 9x9 baking pan. Add cooked spinach to this mixture and mix to combine. Place in preheated oven and bake for 5 minutes or until it is warm throughout.

Serve: Enjoy immediately with pita chips or fresh veggies.