• 2 (14-ounce) cans water-packed artichokes, well drained
• 4 ounces organic silken tofu
• 3 large cloves garlic
• 1/3 cup Parmesan cheese, freshly grated
• 2/3 cup plain (or Greek) yogurt
• 1/4 teaspoon fine grain sea salt, or more to taste
• pinch of cayenne pepper
• more Parmesan to sprinkle on top

1. Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic.
2. 2 (14-ounce) cans water-packed artichokes, well drained
3. 4 ounces organic silken tofu
4. 3 large cloves garlic
5. 1/3 cup Parmesan cheese, freshly grated
6. 2/3 cup plain (or Greek) yogurt
7. 1/4 teaspoon fine grain sea salt, or more to taste
8. pinch of cayenne pepper
9. more Parmesan to sprinkle on top
10. Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
11. Makes 2-3 cups of artichoke dip.
12. (taken from Heidi Swanson - www.101cookbooks.com)

Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic (taken from Heidi Swanson - www.101cookbooks.com)