In an attempt to make a mayo-free, small version of spinach artichoke dip I created this. Serves 2. 

INGREDIENTS:

10oz frozen spinach, thawed and squeezed of excess liquid
1 (14oz) can of artichoke hearts
4oz cream cheese, room temperature (sub vegan cream cheese)
4oz sharp cheddar cheese, freshly grated (sub plant-based cheese)
½-1 tsp dijon mustard, to taste
½ tsp JF Spicy Salt
¼ tsp freshly cracked black pepper

PROCESS:

In a medium bowl, combine the spinach, artichokes, cream cheese, sharp cheddar cheese, dijon mustard, JF Spicy Salt, and freshly cracked black pepper. Mix well until combined. Pour the contents into a medium sized ramekin. Broil in the oven for 10 minutes until the cheese is melted and the top is golden brown and bubbly.