Valerie's Artichoke Dip

submitted by valerie

I tried many recipes from books before I came up with this.

2 cups marinated artichokes, drained (not rinsed)
1 12 oz. tub Mori-Nu (Japanese) Firm tofu
1/2 cup Nayonaise (full fat kind, not the reduced fat)
1/2 cup vegan parm
4 large cloves garlic, chopped
1/2- 1/4 teaspoon salt
basil, oregano, marjoram or other dried herbs, combined to make 2 tablespoons, or 1/4 cup fresh herbs

Stick everything in the food processor and puree. It's pretty good cold, better to let the flavors sit awhile. Also good hot. Bake at 350 for 45 minutes. Sprinkle with extra parm to serve.

Good as a sandwich filler, on top of pizza, or as an appetizer with (garlic) crackers.

Option: Add 1/2 - 1 cup fresh spinach