Preheat oven to 350º F.
Place the white beans and almond milk in your food processor or high-speed blender and blend until creamy.
Add the artichoke hearts and spinach and blend until they are incorporated but still chunky.
Stir in the lemon, red pepper flakes, and garlic salt.
Spoon the mixture into a baking dish and bake for about 20 minutes, or until the top is starting to bubble and the dip is warmed through.
Serve with veggies and crackers (I like Mary’s Gone Crackers).