The Best Ever Homemade Vegan Spinach Dip

I moved out at 18 and quickly got tired of eating anything packaged. My wife and I really enjoy cooking and are not afraid to explore a bit. My recipes are a combination of healthy and then indulgent. I do try as many of them as I can and I delete the ones that do not turn out well. I do quite a bit of research before adding most of them and only add what I plan to make. I hope that you enjoy.

½ block Silken Tofu

8 oz. Vegan Cream Cheese (I recommend Kite Hill)

½ cup Vegetable Broth

½ tbsp Tomato Paste

1 Leek, white portion only

1 Small Carrot

1 Shallot

8 oz. can of Water Chestnuts diced (5 oz. Net Weight)

16 oz. Frozen Chopped Spinach, thawed and drained completely

¾ tsp Salt, plus more to taste

Directions at frommybowl.com

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