Sunday, February 13, 2011
Guiltless Garlic Dill Dip
2:26 PM | 
Posted by
Jessica |
This is an amazingly yummy dip for veggies and chips, as a spread for a sandwich, or a replacement for sour cream on almost anything!
1 package silken tofu
6 small cloves garlic
1/3 cup mayonnaise (use veganaise if desired)
2 tbsp lemon or lime juice
1/2 - 1 tsp salt, depending on your taste
1 large bunch fresh dill, stems removed, roughly chopped
In a food processor, chop garlic. Put tofu, mayonnaise, lemon juice, and dill into the food processor bowl with the garlic. Blend constantly for about 1 minute or until mixture is very smooth. Add 1/2 tsp salt, blend again for 30 seconds or so, taste, and correct seasoning as desired. Scrape into covered bowl and refrigerate at least 1 hour before serving. The flavor will intensify upon refrigeration. Serve with cut vegetables such as carrots, broccoli, cucumbers, or celery. Or, serve on a sandwich with spinach, portobello mushrooms, and roasted red peppers.
1 package silken tofu
6 small cloves garlic
1/3 cup mayonnaise (use veganaise if desired)
2 tbsp lemon or lime juice
1/2 - 1 tsp salt, depending on your taste
1 large bunch fresh dill, stems removed, roughly chopped
In a food processor, chop garlic. Put tofu, mayonnaise, lemon juice, and dill into the food processor bowl with the garlic. Blend constantly for about 1 minute or until mixture is very smooth. Add 1/2 tsp salt, blend again for 30 seconds or so, taste, and correct seasoning as desired. Scrape into covered bowl and refrigerate at least 1 hour before serving. The flavor will intensify upon refrigeration. Serve with cut vegetables such as carrots, broccoli, cucumbers, or celery. Or, serve on a sandwich with spinach, portobello mushrooms, and roasted red peppers.
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About Me
- Jessica
- With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
The fruits of our labor
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