Baked Artichoke Dip Recipe

• 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. 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.
2. .

water, silken tofu, garlic, parmesan cheese, yogurt, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/baked-artichoke-dip-recipe-50030067 (may not work)