– 2 tbsp vegan butter
– 2 shallots, thinly sliced
– 4 garlic cloves, minced
– 8 oz vegan cream cheese
– 1/4 cup plain vegan sour cream
– 1/4 cup vegan mayonnaise
– 1/4 tsp cayenne pepper
– 1/4 tsp sea salt
– 1/2 tsp freshly ground black pepper
– 6 oz frozen spinach, thawed and squeezed to drain
– 13 oz quartered artichoke hearts, drained
– 1 cup shredded vegan mozzarella cheese, divided
– 1/2 cup parmesan shreds