NASOYA NAYONAISE GIVEAWAY!! - Spinach Artichoke Dip

When's the last time you had creamy spinach artichoke dip?..before you were vegan lol:)

 

 Spinach Artichoke Dip inspired by Nasoya

Gotta luv 365 Everyday Value @ Whole Foods

•   1 12-oz. pkg. Nasoya light silken tofu
•   2 Tbs. Nayonaise® Fat Free 
•   1 Tbs. Dijon mustard
•   1 Tbs. lemon juice
•   2 cloves garlic, minced
•   1/2 tsp. onion powder   
•   1 15.5-oz. can artichoke quarters in water,  drained, rinsed, chopped
•   1 cup frozen chopped spinach, thawed and squeezed dry
•   1/2C. Eden Navy Beans **
•   Pinch of nutritional yeast and Paprika

** Was going to use Vegan Parmesan Cheese but after reading Lex's label lies post ..NO WAY!

Directions:

1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic, beans, nutritional yeast and onion powder in blender or food processor until smooth
2. Transfer to bowl.
3. Stir artichokes, spinach into tofu mixture.
4. Spoon into 8-inch glass pie dish or casserole.
5. Bake 20 minutes. Dust with paprika; serve with 365 Baked Woven Wheat