Dairy-Free Spinach and Artichoke Dip

Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency. Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick. Let the dip cool completely. Serve the dip warm or cold with the baguette, tortilla chips, or pita chips. Prep-time: 25 MINUTES / Ready In: 50 MINUTES Makes 2 cups Serving size: ¼ cup