Vegan (and gluten free!) Spinach Artichoke Dip!

Now, I just have to say that I don't normally like to use tons of "the substitutes"-you know, vegan "cheese", etc. But I made exceptions in this recipe because this is not an "eat every night" thing, this is a "remember how much I don't miss dairy thing" and maybe even an "impress your friends who can't fathom a dairy free life" thing. :-) Enjoy!

About 10 oz frozen spinach, thawed and drained (or approx. 1/2 a Costco size bag of fresh baby spinach wilted)
One can artichoke hearts (in water), drained and finely chopped
3/4 cup Vegenaise
3/4 cup "Parmesan" (I eyeball half nutritional yeast, half almond meal, and sea salt to taste-this mix is also fantastic on top of plain pasta!!)
1/2 cup shredded vegan mozzarella (Daiya brand or "vegan gourmet" brand do not contain the milk protein.)
1/2 tsp. garlic powder

Preheat oven to 350 degrees. Mix ingredients and put in a pie plate. Bake for 20 minutes.