Green dip recipe

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Fresh herbs add a bounty of flavor to this silken tofu and avocado dip. It’s a quick way to get a protein fix in an unexpected place: as a vegetable or chip dip. Try it spread on sandwiches, too.

  • Yield: 10 Servings, 2½ cups (740 g) dip

Ingredients

  • 12 ounces (340 g) extra-firm silken tofu
  • 2 avocados, pitted, peeled, and chopped
  • 1 cup (100 g) chopped scallion
  • 1 cup (160 g) chopped onion
  • ¼ cup (60 ml ) fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon (11 g) nutritional yeast
  • ¼ cup plus 2 tablespoons (24 g) chopped fresh dill
  • 2 tablespoons (6 g) chopped fresh chives
  • 2 teaspoons seasoned salt
  • 2 teaspoons agave nectar
  • 2 teaspoons prepared yellow mustard
  • 2 teaspoons hot sauce
  • ½ teaspoon ground black pepper
  • 1 cup (20 g) packed fresh baby arugula
How to Make It
  1. Combine the tofu, avocados, scallion, onion, lemon juice, garlic, and nutritional yeast in a small blender or food processor. Process until smooth.
  2. Add the dill, chives, salt, agave, mustard, hot sauce, and pepper. Process until smooth. Add the arugula and pulse a few times to chop. Let sit for 1 hour for the flavors to meld. Taste and adjust the seasonings.
  3. Serve with toasted baguette slices or raw vegetables.
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