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Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minutes.
Add almondmilk and simmer, scraping up any browned bits, for 2 minutes more.
Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans and avocado and purée until smooth.
Stir in spinach and serve warm or at room temperature. (To heat dip, spread in an 8-inch baking dish and bake in a 350°F oven until hot throughout, 25 to 30 minutes.)