Healthy Artichoke Dip with Corn, Cayenne and Parmesan Cheese

Preheat the oven to 350°. In a food processor, combine half the artichokes with the tofu, yogurt, garlic, paprika, salt and cayenne pepper and puree until smooth. Scrape the mixture into a large bowl and fold in the corn, 3/4 cup of the cheese and the remaining artichokes.

Scrape the mixture into a 8-inch cast-iron skillet or a square glass baking dish and sprinkle the remaining 1/4 cup of cheese on top.

Bake the artichoke dip for about 20 minutes, until bubbling. Switch on the broiler and broil the dip 8 inches from the heat for about 2 minutes, until the top is lightly browned. Let stand for 5 minutes, then garnish with snipped chives.