Creamy Artichoke and Spinach Dip

Preheat your oven to 400°F.

In a food processor or blender, combine the tofu, mayonnaise, Dijon mustard, lemon juice, garlic, and onion powder. Process until completely smooth and creamy. (Make sure the tofu is completely smooth — any lumps will show in the final dip.)

Transfer the mixture to a large bowl and fold in the chopped artichokes, well-drained spinach, and grated Parmesan cheese.

Spoon the mixture into an 8-inch glass pie dish or small casserole dish, spreading it evenly.

Bake for 20 minutes until hot and lightly golden on top.

Remove from oven and dust with paprika before serving warm with crackers, bread, or vegetables.