Artichoke Delight Dip

Makes 2 1/2 cups

ingredients

1/2 cup soft tofu, packed
1/4 cup Nayonnaise
2-3 small to medium garlic cloves, roughly chopped
1 tablespoon lemon juice, fresh squeezed
2 teaspoons rice vinegar
1/8 teaspoon sea salt
fresh ground black pepper to taste
1 can artichoke hearts, rinsed well and drained (roughly 1 cup, coursely chopped)
1/2 cup fresh spinach, roughly chopped, packed
3-4 tablespoons fresh parsley, chopped
2 1/2 tablespoons parmesan
1/2 tablespoon parmesan (for topping)

directions

Preheat oven to 375 degrees F. In a food processor, puree the tofu, Nayonnaise, garlic, lemon juice, vinegar, sea salt and black pepper until well blended (scraping down the sides a couple of times). Add the artichoke hearts, spinach, parsley, and 2 1/2 tablespoons parmesan, and pule through until mixture starts to smooth out but still has some texture. Transfer the mixture to a small baking dish and sprinkle with the 1/2 tablespoons parmesan. Bake for 20-25 minutes (the top should be golden in spots). Remove, let cool slightly, and serve. This dip can be made ahead and refrigerated until ready to bake and serve, but after refrigeration, the baking time will be a little longer.