2 15 oz cans whole artichoke hearts, drained
half a 15 oz can of black olives
1/3 cup red onion, diced
few good dashes of Worcestershire sauce
2 - 8 oz containers of non-hydrogenated Tofutti Cream cheese
1 cup mayonnaise
cayenne pepper, kosher salt and black pepper to taste
In a food processor pulse together all ingredients. You may have to mix in the mayo by hand if your food processor isn't big enough (mine wasn't). Scoop in to two pie plates or small casserole dishes and top with a bread crumb/Earth balance crumble and paprika or just paprika. Refrigerate until ready to cook/serve. Cook in a 375 degree oven for 20-25 minutes or until set and bubbly.