Defrost the spinach and squeeze out the excess water (I place in a bowl of hot water and refresh the water several times). Set aside.
Drain, roughly chop artichoke hearts and squeeze out excess water.
In a large sauté pan, sauté the onions in olive oil until tender and slightly brown around the edges. Adjust heat to prevent burning. This should take approximately 10 minutes.
Add the minced garlic and cook for another minute.
Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper, cayenne and nutritional yeast. Cook until heated through. Add tablespoons of water as you see fit, if mixture looks too dry.
Add in the spinach and apple cider vinegar and stir until heated through.
Stir in the Pine Nut Cream and cook until heated through.
Optional: Preheat oven to 350 degrees. Place dip in a baking dish and sprinkle with extra nutritional yeast. Bake for 20 minutes. Serve and enjoy!