This is a variant on a tofu-dill dip that I make, with spinach and chili spices. This is best prepared 4 hours to a day in advance to give the chili taste time to mature.
Thanks to the press for a really weird metaphor that inspired this recipe.
Combine ingredients in a blender in the order listed and puree until smooth.
Stir in the chopped spinach, adjust spices. Let sit refrigerated to let it swap flavors.