Preheat oven to 375.
In a large bowl, combine the mayo, loosely chopped artichoke hearts, lemon, coconut milk, nutritional yeast, bacon, and shredded chicken (if using). (*if your can of coconut milk isn't separated, place it in the fridge until separation occurs, then, scoop 2 tbsp. of the cream off of the top).
Heat ghee in a skillet over medium heat. Add the garlic and jalapeno and saute for about 1 minute, being careful not to burn. Add the spinach and saute until just wilted about 3-4 more minutes. Pour spinach and jalapeno mixture into the large bowl with the mayo. Season the bowl, to taste, with plenty of salt and pepper.
Pour mayo mixture into an oven safe serving dish and bake at 375 until warm and bubbly, about 15 minutes.
Serve with assorted veggies for dipping and enjoy!