In a large skillet over medium heat, add a splash of water or vegetable broth. Once hot, toss in the chopped onion and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and sauté for another minute until fragrant.
Add the thawed and chopped spinach to the skillet. Stir well to combine and cook for about 5 minutes, allowing the spinach to heat through and any excess moisture to evaporate.
In a food processor, combine the silken tofu, lemon juice, kosher salt, black pepper, and cayenne pepper. Blend until smooth and creamy. This will be the base of your dip.
Once the spinach and onion mixture is ready, add it to the food processor along with the quartered artichoke hearts. Pulse a few times until everything is well incorporated but still slightly chunky for texture.
Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and smooth the top. Bake for 25-30 minutes until the dip is heated through and slightly golden on top.
Remove from the oven and let it cool for a few minutes. Serve warm with your favorite dippers, such as tortilla chips, pita bread, or sliced veggies.
