Start by thawing the frozen spinach. Once thawed, squeeze out any excess moisture and chop it finely.
In a skillet over medium heat, add a splash of water or vegetable broth. Sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
In a blender or food processor, combine the silken tofu, lemon juice, kosher salt, black pepper, and cayenne pepper. Blend until the mixture is smooth and creamy.
In a large bowl, mix the sautéed onions and garlic with the chopped spinach and artichoke hearts. Pour the blended tofu mixture over the vegetables and stir until everything is well combined.
Preheat your oven to 350°F (175°C). Transfer the dip mixture into an oven-safe baking dish and spread it evenly.
Bake the dip in the preheated oven for about 25-30 minutes, or until it’s hot and bubbly. The top should be slightly golden.
Remove from the oven and let it cool slightly before serving. Pair it with your favorite dippers like pita chips, veggies, or crackers.
