Preheat the oven to 180 C degree
Drain the water from the artichokes, roughly chop the spinach and add both to a mixer/food processor
Add the vegan cheese, garlic and nutritional yeast and blend until smooth
You can also add some of the spinach leaves later, to get bigger parts, which is also nice
Season to taste with salt and peper
Add to a ovenproof dish
For the topping crumble the toast and mix it with the nutritional yeast and the olive oil
Layer on the dip and bake in the oven for 20-30 minutes
Cover with foil if it gets to dark, but it should be golden brown and crispy
Serve warm with veggie sticks and bread
