Artichoke and Spinach Dip 1 - 8 oz. container Tofutti cream cheese (soy) OR dairy cream cheese 1 - 14 oz. jar artichoke hearts, drained and chopped 1/2 cup frozen spinach, thawed 1/4 cup Veganaise (or mayonnaise) 1/4 parmesan cheese (vegan version is made from chopped almonds and nutritional yeast) 1 garlic clove, minced 1/2 tsp. dried basil 1/4 tsp. garlic powder Salt to taste Mix all ingredients together until creamy. Serve on toast points or in a hollowed out bread bowl.