Vegan Artichoke Heart "Crab" Dip

Not much time to talk about this one.
The only thing I could say is that I might go with Tofutti Cream Cheese next time, instead of the vegenaise.
So here you go.

UPDATE:
Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

INGREDIENTS:

• 12 oz jar -- artichoke hearts (drained)
• 12 oz block -- firm tofu (drain and patted dry with cloth)
• 5/8 cup* -- Vegenaise
• 1 tablespoon -- Old Bay Seasoning

 *5/8 cup = 1/2 cup + 2 Tablespoons.

UPDATE:

Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

• STEP ONE!

Pre-Heat oven to 350°F

Process Artichoke Hearts, Tofu, Vegenaise, and Old Bay in a food processor.

Alternately you could hand chop everything and mix together.

•  STEP TWO!

Put everything in a baking dish. Bake for 6-12 minutes until bubbly on top.

• STEP THREE!

Sprinkle some more old bay on top and eat with crackers! Enjoy!