This recipe is a combination of this one, and one given to my family by some friends.
2 cans artichoke hearts, drained and chopped
1 small package frozen spinach, thawed and excess water squeezed out
3 cloves garlic, minced
8 oz. vegan cream cheese
8 oz. vegan sour cream
3/4 cup soy parmesan cheese (or ground almonds)
1 small can mild diced chiles
oregano and paprika to taste.
Mix everything together and bake at 350 degrees for about 25 minutes, until bubbly. Or dump everything in a small crockpot and warm on low heat.