Add the non-dairy milk, salt pepper, chili flakes, cayanne, garlic, artichoke hearts, and water chestnuts to the kale and combine.
Finally, stir in the "cheese." If you wilted the spinach in a cast-iron skillet, you can mix it right in the skillet, then pop it in the oven. Or you can transfer the ingredients to an oven-safe baking dish. It's ok if the mixture is a bit clumpy at first and doesn't combine well.
Bake for about 30 minutes, stopping halfway to stir. Add more non-dairy milk if the mixture is too thick.
(optional step) Switch your oven from Bake to Broil, and bown the top of the dip on high for 1-3 minutes. Check frequently to prevent the dip from burning.
Serve hot with veggies, chips or bread for dipping. Enjoy!