1. Preheat oven to 400°F. Heat oil in cast iron skillet set over medium heat; sauté garlic, onion, salt, pepper and hot pepper flakes for 2 to 3 minutes or until onion is softened.
2. Add spinach; sauté for 2 to 3 minutes or until spinach is wilted. Squeeze out any moisture.
3. Transfer to food processor along with artichoke hearts; pulse until chopped. Add tofu, Ripple Half & Half Original and nutritional yeast; pulse until well combined.
4. Scrape into cast iron skillet. Bake for 25 to 28 minutes or until heated through and bubbling around edges. Sprinkle with paprika and green onion.

TIPS

– Add 1 tbsp lemon zest to spinach mixture for a lemony twist.