Instructions

• Prepare produce and other refrigerated ingredients: trim and clean 1 leek (or substitute one diced yellow onion). For the leek: trim the root and dark green tops, halve lengthwise, rinse thoroughly between the layers under cold running water, then dice. Mince 3–5 cloves garlic. Thaw 16 ounces frozen chopped spinach and squeeze or press until completely drained. Drain 1 (8-ounce) can water chestnuts (they are listed diced) and set aside.
• Sauté the aromatics: heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the diced leek (or diced onion) and sauté for 3 to 5 minutes, until translucent. Add the minced garlic and sauté 1 minute more, until fragrant.
• Combine with vegetables: remove the pan from the heat and transfer the sautéed leek/onion and garlic to a large bowl. Add the drained spinach and the drained water chestnuts and stir until evenly mixed. Set the bowl aside to cool slightly.
• Blend the creamy base: in a food processor or high-speed blender, combine 8 ounces vegan cream cheese, 8 ounces silken tofu, 1/2 tablespoon tomato paste, and 3/4 teaspoon kosher salt. Add 1 tablespoon nutritional yeast if using. Blend until very smooth, stopping to scrape down the sides as needed.
• Mix dip: pour the blended cream cheese mixture into the bowl with the vegetables. Stir thoroughly until the vegetables are evenly distributed through the creamy base. Taste and add more kosher salt if desired (3/4 teaspoon is the base amount; season to taste).
• Chill before serving: cover and refrigerate the dip for 15 to 30 minutes to allow flavors to meld. Serve chilled with crackers, crostini, fresh bread, chopped veggies, etc.
• Optional warm serving: to serve warm, return the mixed dip to a sauté pan and heat over medium, stirring occasionally, until warmed through. Serve immediately.
• Make-ahead and storage: the dip can be made up to 2 days in advance. Store any leftovers in the refrigerator for up to 5 days.