
Healthier Spinach & Artichoke Dip

- 1 14 oz. can artichoke hearts (drained)
- 1 6 oz. pkg. frozen spinach (thawed, liquid drained)
- 1 14 oz. pkg. organic extra firm tofu (drained)
- 2 cloves garlic
- 1 tsp. dried oregano
- 3 Tbsp. fresh lemon juice
- ¼ cup hemp seeds
- 2 Tbsp. capers
- ½ cup water
- 1 tsp. Himalayan pink salt
- Preheat oven to 400 degrees F.
- In blender, combine tofu, garlic, oregano, lemon juice, hemp seeds, capers, water and salt. Process until smooth.
- Using clean dish towel, squeeze and pat artichoke hearts to remove excess liquid. Chop finely.
- In 9x9 baking dish, combine tofu mixture, artichoke hearts and spinach. Stir until well combined.
- Bake 20 minutes.
- Serve with tortilla chips or bread.