Defrost the artichoke hearts or drain them if using from a jar. Pat dry with a paper towel and pulse in the food processor three to five times, set aside.
In a frying pan, add 2 tablespoons olive oil, diced onion, garlic, and sautée until translucent. Add the spinach, the chopped artichoke hearts, and a pinch of salt (a good pinch). Let them in the pan until all the moisture has evaporated.
Puree the drained can of navy beans, oregano, mayonnaise, 2 tablespoons olive oil, salt, and a spoonful of Cholula sauce. Mix well and carefully add to the pan. Mix and bake at 350ºF until golden and delicious.
Notes
If the navy bean puree is to dry, add a 1/4 cup of sour cream.
You could add a tablespoon or two of veganaise to make it creamier.
Top with vegan mozzarella if you like your dip in the cheesier side.