1 package 10 oz frozen spinach, drained
1 package FIRM tofu, drained
1 pouch vegan Leek soup mix (It must be this flavor! It's the key!)
3 green onions, finely chopped
1/2 a 4 oz can of water chesnuts, finely chopped and drained
2 tablespoons lemon juice
1 clove garlic, minced
salt and pepper, if you want
1. The Leek soup mix makes this dip, so you must use the Leek soup mix.It's much better-tasting and much milder than the veggie soup mix or the onion soup mix, and it can be found with the other dry soup mixes in the grocery store.
2. Also, you must use Firm tofu, and not silken. The consistency is perfect with firm: not runny or sloppy, nor is it is so thick and solid that it breaks your chip off in the dip.
3. You must let the finished dip sit in the fridge for 2 -3 days. This allows the flavors to meld and intensify. If you try the dip right after you make it, it will disgust you.
~ In a food processor/ blender, puree garlic, tofu, leek soup mix, lemon juice and spinach. (Just dump it all in and blend it to a cream.)
~Mix in the chopped green onions and water chesnuts.
~Chill in the fridge for 2 to 3 days.
~Taste it, and add any salt/ pepper.
*My favorite way to eat this dip is with blue corn tortillas. I've seen family and friends eat it with regular potato chips, french bread, pita and bagel crisps, on bagels, etc
Source of recipe: Veganized a family recipe...