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Baked Artichoke Dip
- 2 (14-ounce) cans water-packed artichokes, well drained
- 4 ounces organic silken tofu
- 3 large cloves garlic
- 1/3 cup Parmesan cheese, freshly grated
- 2/3 cup plain (or Greek) yogurt
- 1/4 teaspoon fine grain sea salt, or more to taste
- pinch of cayenne pepper
- more Parmesan to sprinkle on top
Directions:View on 101 Cookbooks
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