You are here: Home » Recipes » Hot Artichoke Spinach Dip Hot Artichoke Spinach Dip Kitchen Tested Yield 10 to 12 servings Prep 15 mins Cook 35 mins Silken tofu is the surprise ingredient in this creamy crowd-pleaser. Mark Boughton/styling: Teresa Blackburn PrintEmail Silken tofu stands in for the mayonnaise and cream cheese common in this cocktail party fare. Serve with pita chips. Ingredients Cooking spray2 cups coarsely chopped marinated artichoke hearts (3 small jars), marinade reserved1 box (10-ounce) frozen spinach, thawed and drained1/2 cup sliced green onions24 ounces silken tofu, drained2 teaspoons garlic cloves, halved4 ounces Neufchatel1 dash cayenne pepper1/3 cup grated Swiss cheese2/3 cup shredded Parmesan cheese, divided1/2 teaspoon salt1/2 teaspoon freshly ground black pepper Instructions Preheat oven to 350F. Spray a shallow gratin or 8-inch square baking dish with cooking spray. Combine artichokes, spinach and onion in a medium bowl. Set aside. Place tofu, garlic, Neufchatel, cayenne and 2 tablespoons reserved artichoke marinade in food processor. Process until smooth. Combine tofu mixture with artichoke mixture. Add Swiss cheese, 1/3 cup Parmesan, salt and pepper and stir until well combined. Transfer to the prepared baking dish. Sprinkle remaining Parmesan over top. Bake 30 to 35 minutes or until hot, bubbly and golden brown on top. Recipe by Crescent Dragonwagon.