Roughly chop the spinach and dice the shallot. Also, drain and chop the artichoke hearts.
Melt the butter and olive oil in a pan or pot
Sautee the shallot until translucent
Once translucent, whisk in the flour. Cook the flour until golden
Once the flour is cooked, whisk in the almond milk until you achieve a smooth but thick sauce
Add seasonings to the sauce, then stir in the chopped spinach
Combine the spinach well with the sauce until lightly cooked, but not fully wilted
Remove from heat and add to a large mixing bowl with the chopped artichoke hearts, vegan mayonnaise, and vegan yogurt
Use a wooden spoon and combine well. Mix in the extra cup of raw chopped spinach
If eating this dip cold, stop here. If not, continue
Preheat oven to 350°
Smear butter or olive oil around a small baking/casserole dish
Add the spinach and artichoke dip mixture to this dish and bake for 30 minutes, or until the top is slightly golden and the dip is bubbly
Let the dip cool and enjoy with tortilla chips