Baked Spinach Artichoke Dip (Vegan, Oil Free, and Gluten Free)

• 1 onion chopped
• 2 cups vegetable broth
• 1 cup raw cashews
• 2 tablespoon nutritional yeast
• 2 cloves garlic
• 1/4 teaspoon black pepper
• 1 tablespoon light miso
• 1 tablespoon tahini
• 1 bag frozen artichoke hearts (12 oz) or 2 cans artichoke hearts
• 10 oz frozen chopped spinach thawed and all liquid squeezed out

1. Preheat oven to 350 degrees F.
2. Saute onions over medium heat, adding a little water to steam, if necessary.
3. Meanwhile, combine remaining ingredients, except artichoke hearts and spinach, in a blender and blend until smooth.
4. Add artichoke hearts and pulse until roughly chopped.
5. Stir in spinach and onions until incorporated.
6. Pour into an oven safe dish and bake for 30 minutes, or until bubbly.
7. Let sit 10 minutes before serving.
8. Serve with whole wheat or gluten free crackers, pretzels, crudites, sourdough bread, baked tortilla chips, or any other finger food you prefer.