Easy Vegan Spinach Dip - cooking recipe

Ingredients

1 (14 ounce) package soft tofu
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 (12 ounce) jar marinated artichokes
1 (1 ounce) envelope ranch dip mix
1/2 teaspoon black pepper
1 -2 teaspoon garlic powder (or to taste)
1 tablespoon onion flakes

Preparation

Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.