Dairy-Free Spinach and Artichoke Dip Recipe - Forks Over Knives

Ingredients

• 1¼ cups unsweetened, unflavored plant milk
• 3 tablespoons all-purpose or oat flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 2 cups finely chopped spinach (fresh, or frozen and thawed)
• 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
• Sea salt
• Freshly ground black pepper