1. If you want to quickly defrost your spinach, remove it from the packaging and place it in a mesh strainer and run warm-hot water over it and slowly break it up with your fingers. Be sure to really strain all the water out. You can first use your hands to squeeze it out but I suggest wrapping it in paper towels or a kitchen towel to remove the excess.

2. Add drained spinach to a medium mixing bowl.

3. Drain artichoke hearts and chop into about 1/4 inch pieces. Squeeze out any excess liquid and add to the spinach.

4. Add all other ingredients to the bowl and mix until well combined.

To serve cold:

1. Refrigerate for about 1 hour before serving

To serve hot:

1. Preheat oven to 350 degrees

2. Transfer mixture to a heat proof baking dish. This is the time to top with your optional extra dairy free Parmesan.

3. Bake until melted, about 20 minutes.