1 block silken tofu
8oz vegan sour cream
1 package frozen chopped spinach, defrosted and drained
1 can water chestnuts, drained and chopped
1/2 med Fuji apple, chopped
diced onion (optional)
1 packet onion soup mix
Puree tofu then add sour cream, mix well. Mix all other ingredients well and let sit covered in refrigerator for two hours for flavors to meld.
May be served with vegetables or in a bread bowl.