artichoke dip

A few weeks ago I was celebrating a crisp fall day by making vegetarian shepherd's pie and yet it's now 27 degrees in Ontario! Fresh small Ontario artichokes are in the market and here's the dip I made for M's birthday brunch:
1 small package soft tofu, 1 1/2 heaping tablespoons dijon, generous amount of olive oil, juice of one half lemon, lemon zest, 2 large garlic cloves, salt. Toss in food processor until creamily delicious.