Creamy spinach dip

I was in a bit of a bind. I really wanted to make a spinach dip for a friend's wedding shower, but it had to be (1) vegan, because that's how I roll, (2) soy-free, because no one wants to see me go all She-Hulk from the weird reaction I have to soy, and (3) nut-free, because the bride-to-be has nut allergies. How do you make something vegan that's creamy without either soy or nuts? There are three keys: artichokes, tahini, and a good food processor!

This dip was not only wonderfully creamy, but it really captured the flavor of a traditional spinach dip. If I didn't tell them, I don't think anyone would've known it was dairy-free.

Creamy Spinach Dip

2 (15 oz) cans quartered artichoke hearts
1/2 to 3/4 cup vegan mayo (to desired creaminess)
1/4 cup tahini
1 tsp onion powder
1 pkg frozen chopped spinach, thawed and squeezed to drain
1 can diced water chestnuts

In a food processor, blend artichoke hearts, mayo, tahini and onion powder until smooth and creamy. Add water chestnuts and spinach and pulse until well combined.

I served the dip on carrot chips for a gluten-free option, and also in little tortilla chip scoops topped with a little shredded carrot for the more traditional hor d'oeurvre feel.