Name: Vegan Spinach Dip
Total time: 20 min
Yield: 8 servings
Ingredients: 1 leek leek, cleaned, diced; 1 tbsp olive oil; 3 cloves garlic, minced; 16 oz spinach, frozen, thawed, drained; 8 oz water chestnuts, diced; 8 oz vegan cream cheese; 8 oz silken tofu; 3/4 tsp kosher salt; 1/2 tbsp tomato paste; 1 tbsp nutritional yeast

Estimate, per serving

Cal: 167
Protein: 6g
Carbs: 15g
Fat: 11g
Sodium: 385mg
Fiber: 5g

Ingredients

leekcleaned, diced: 1 leek
olive oil: 1/2 tbsp
garlicminced: 2 cloves
spinachfrozen, thawed, drained: 8 oz
water chestnutsdiced: 4 oz
vegan cream cheese: 4 oz4 oz
silken tofu: 4 oz
kosher salt: 3/8 tsp
tomato paste: 1/4 tbsp
nutritional yeast: 1/2 tbsp

Method

01Chop off root and upper dark green portion of leek, cut in half lengthwise, clean thoroughly under cold water inspecting all layers, then dice into small pieces.
02Warm oil in a sauté pan over medium heat. Add leek and sauté 3 to 5 minutes until translucent.
03Add garlic and sauté 1 minute until fragrant. Transfer to a large bowl.
04Add drained spinach and water chestnuts to the bowl and stir to combine.
05Blend vegan cream cheese, silken tofu, tomato paste, and salt in a food processor until smooth, scraping sides as needed.
06Transfer blended mixture to the bowl and mix well until evenly combined.
07Chill in the refrigerator 15 to 30 minutes. Stir in nutritional yeast if using. Serve cold.30 min

Fits

Vegan
Vegetarian
Pescatarian
Egg-free
Dairy-free