Vegan Spinach Dip

Thaw the frozen spinach completely and squeeze out excess moisture using a clean kitchen towel or fine-mesh strainer, pressing firmly to remove as much liquid as possible.

Combine the Tofutti sour cream, Nayonaise, and vegan vegetable soup mix in a medium bowl, stirring until the soup mix is fully incorporated and no dry streaks remain.

Add the thawed and squeezed spinach to the creamy mixture, folding gently with a spatula until the spinach is evenly distributed throughout the dip.

Taste and adjust seasoning as needed with additional soup mix or salt. Transfer to a serving bowl and serve immediately at room temperature, or refrigerate for up to 24 hours before serving.