1 1/2 tbsp EVOO
1/2 cup red onion, small dice
2 cloves of garlic, minced
12-14 oz can of artichokes, roughly chopped
1 lb frozen spinach, thawed, rinsed and drained
1/2 tsp sea salt
1/2 tsp ground black pepper
1 cup cashew ricotta cheese
1 tsp apple cider vinegar

1. Heat up EVOO over medium heat. Saute the onions until translucent (about 5 minutes). Add garlic and saute for another minute.

2. Add in the artichokes and spinach, salt and pepper, and toss around. Until the spinach begins to warm up.

3. Add in the cashew ricotta, and toss to combine. Finish it off with a teaspoon of apple cider vinegar.

Serve warm with veggies, chips or crackers. Enjoy!

See the video here: