Vegan Spinach-Artichoke Dip

Preheat oven to 350°F. Place tofu in the bowl of a food processor and puree. Add the artichoke and spinach to the food processor and pulse until roughly chopped, scrapping bowl occasionally.

Heat the olive oil in a large skillet over medium-high. Carefully add the onion and sauté until starting to soften, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Pour in the spinach-artichoke mixture and cook, stirring, until warmed through, about 4 minutes. Add the dairy-free cream cheese and salt; stir until melted and combined.

Transfer mixture to a 2-qt. baking dish and bake on the top rack until lightly golden, about 20 minutes. Serve warm with crackers or crudité for dipping.