Serve with small pieces of toast (I usually slice a long baguette) or corn chips for dipping. You can even hollow out a round loaf of bread, toast in the oven, and fill with the hot dip for what is traditionally called a "mouse house".
2 (14oz) cans artichoke hearts (water-packed), rinsed, drained well, squeezed dry, and quartered
1 (10.5oz) pkg firm silken tofu, drained and crumbled
1/2c low-fat, non-dairy (vegan) milk (use gluten free, if required)
1t dried basil leaves
1t dried oregano leaves
1t dried marjoram leaves
1t arrowroot or cornstarch
garlic granules the equivalent of 1 clove
1/2 t salt
1c Parmazano
Chop artichokes in the food processor.
Place artichokes and remaining ingredients, except Parmazano, in a blender or food processor, and process until very smooth. Pour into a bowl and and stir in the Parmazano. Transfer to a large, lightly oiled pie place, quiche pan, or shallow casserole dish, and bake at 350 until lightly crusty on top (about 45-60 minutes, depending on the size of the baking dish). Serve hot, straight from the baking dish.
from The Uncheese Cookbook by Joanne Stepaniak
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