Preheat the oven to 175 degrees celsius (350 degrees Fahrenheit)
In an oven proof skillet heat the olive oil on medium heat. Add in the garlic and onion and sauté for approximately 5 minutes until the onion becomes translucent.
Add the shredded kale and almond milk to the skillet and let cook for about 3 minutes until the kale begins to soften and then add in the spinach and artichokes and cook for another few minutes until the spinach has completely wilted.
Remove the skillet from the heat and stir in the lemon juice, smoked paprika, nutritional yeast, mayonnaise, salt and pepper. Place the skillet in the oven and bake for about 10 minutes until the dip begins to bubble and turn golden on top. Serve the dip with crackers, bread or veggies.
*you can swap the mayonnaise for Toum to make this recipe vegan