Hot Artichoke Dip

This is excellent!!

Vegetarian Times Issue: November 1 2005 p. 32

Makes about 2 1/2 cups

Hot Artichoke Dip

1 12 oz. pkg. light silken tofu
2 Tbs. reduced-sodium mayonnaise-of your choice
1 Tbs. Dijon Mustard
1 Tbs. lemon juice
2 cloves garlic minced-about 2 tsp.
1/2 tsp. onion powder
1 15.5 oz. can artichokes quartered in water, drained, rinsed, and chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup Parmesan cheese of choice
paprika for dusting

Directions:
1-Preheat oven to 400 degrees.
2-Puree tofu, mayonnaise, mustard, lemon juice, garlic, and onion powder in food processor until smooth. Transfer to bowl.
3-Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8" glass pie plate.
4-Bake 20 minutes. Dust with paprika.

Serve with low sodium crackers.