Preparation Steps:

• In a large skillet, heat the olive oil over medium heat. Add the diced leek or onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant.
• While the aromatics are cooking, ensure your frozen spinach is completely thawed and drained. Squeeze out any excess moisture to prevent a watery dip.
• In a mixing bowl, combine the sautéed leeks or onions and garlic with the drained spinach, diced water chestnuts, vegan cream cheese, silken tofu, kosher salt, tomato paste, and nutritional yeast if using.
• Using a food processor, blend the mixture until it reaches a smooth and creamy consistency. You may need to scrape down the sides and blend again to ensure everything is well combined.
• Taste the dip and adjust the seasoning as needed, adding more salt if desired. If you like a little more depth of flavor, feel free to add additional nutritional yeast or a dash of your favorite spices.
• You can serve the dip immediately, warm from the skillet, or chill it in the refrigerator for a couple of hours before serving. Both options are delightful!