Vegan MoFo: Artichoke-spinach dip

Let the MoFo begin!  Today's Cooking the Rainbow color is green, so for my green food I've got a delicious and easy slow cooker artichoke-spinach dip.

10 oz spinach, chopped (thawed and drained if frozen)
1 can quartered artichoke hearts, drained and chopped
3/4 c. non-dairy cream cheez
1/4-1/3 c. non-dairy sour cream
1/4 c. nutritional yeast
1/2 Tbsp. lemon juice
1/4 tsp. garlic salt
1/4 tsp. salt

Combine all the ingredients in a greased slow cooker.  Stir to combine, then spread out into an even layer in the bottom of the slow cooker.  Cook on low for 1-1/2 hours, stirring occasionally.  Serve warm.

Nutrition Benefits
artichokes: niacin, magnesium, phosphorus, potassium, copper, vitamin C, vitamin K, folate, and manganese
spinach: protein, vitamin C, thiamin, vitamin B6, phosphorus, vitamin A, vitamin E, vitamin K, riboflavin, folate, calcium, iron, magnesium, potassium, copper, manganese, and selenium