Measure out frozen spinach and let it defrost or heat in microwave for 30 seconds (or until it is no longer frozen). Drain out as much excess liquid and set aside.

Measure out the artichokes. Drain, rinse, and then roughly chop until there are no more huge chunks of artichokes. Pat them dry to remove any excess liquid.

Into a food processor, add in the avocados, firm tofu, garlic, cashew butter, lemon juice, nutritional yeast, salt, and pepper. Puree until smooth and creamy.

Transfer avocado puree into a large bowl and fold in the chopped spinach and artichokes. Taste and adjust with more salt and pepper. Top with red pepper flakes.