In a skillet over medium heat, add a splash of water or vegetable broth to sauté the finely chopped onion until it’s translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
If using frozen spinach, make sure it’s thawed and well-drained. Press out excess water to avoid a watery dip. Chop it finely if necessary.
In a blender or food processor, combine the silken tofu, lemon juice, kosher salt, black pepper, and cayenne pepper. Blend until smooth and creamy.
In a mixing bowl, combine the sautéed onion and garlic, chopped spinach, and artichoke hearts. Pour the blended tofu mixture over the vegetables and stir until everything is well combined.
If you prefer a warm, bubbly dip, transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until heated through and slightly golden on top.
Serve the dip warm with your choice of dippers, such as tortilla chips, pita bread, or fresh veggies. Watch it disappear as guests rave about its deliciousness!
