Spinach-Basil Spread

• 1 7-oz. pkg. firm tofu, drained
• 4 oz. frozen chopped spinach, thawed and drained (about 1 cup)
• 1/4 cup fresh basil
• 2 cloves garlic
• 1/2 13.75-oz. can artichoke hearts, rinsed and drained
• 1 Tbs. lemon juice

1. Place tofu between paper towels to absorb any extra water, and set aside.
2. Pulse spinach, basil and garlic in bowl of food processor.
3. Add tofu, artichoke hearts and lemon juice, and pulse until ingredients are coarsely chopped.
4. Season with salt and pepper, and refrigerate until ready to serve.

fresh basil, garlic, hearts, lemon juice

Taken from www.vegetariantimes.com/recipe/spinach-basil-spread/ (may not work)