Preheat oven to 400℉ and place a skillet/pan over medium heat on the stove. Let ghee or avocado oil warm in the pan.
Sauté chopped yellow onion on the stove until soft, then add in the garlic until fragrant.
Add in the chopped spinach and allow to wilt before adding the artichokes and water chestnuts. The water chestnuts are completely optional, but I just love them so added them in!
Once warm, remove from heat and add a little sea salt over the top.
In a bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth.
Add both mixtures to a small casserole dish and stir until completely combined. When transferring the spinach artichoke mixture, try to leave any excess liquid behind.
Cook for 15-20 minutes and serve warm with veggies/potatoes for W30 or crackers/chips if not!
