Tofu Spinach Dip

Thaw the frozen spinach completely and squeeze out excess moisture using a clean kitchen towel or cheesecloth until the spinach is as dry as possible.

Drain the canned water chestnuts in a colander and chop coarsely into bite-sized pieces.

Crumble the firm silken tofu into a large mixing bowl, breaking it into small curds with a fork or spoon.

Add the sour cream and mayonnaise to the tofu and stir until smooth and well combined, ensuring no large lumps of tofu remain.

Sprinkle the dry vegetable soup mix over the mixture and stir thoroughly to distribute the seasonings evenly throughout.

Fold in the thawed spinach, chopped water chestnuts, and green onions using a spatula or wooden spoon until all ingredients are evenly incorporated.

Taste the dip and adjust seasonings as needed, then transfer to a serving bowl and refrigerate until ready to serve.