TOFU RANCH DIP
Tofu adds texture and protein to this creamy ranch dip. Serve it with fresh raw vegetables.
Yield: Makes 1 1/3 cups.
July 02, 2019
TOFU RANCH DIP
Ingredients
- 1 cup cubed silken tofu
- 3/4 cup light sour cream
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 3/4 tsp salt
- 3/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard
- 1/4 tsp freshly ground pepper
- 1/4 cup sliced green onion
- 2 tbsp chopped fresh parsley
Directions
- Place first 9 ingredients (tofu through pepper) in a food processor; process until smooth.
- Add green onion and parsley; process, using an on/off motion, until green onion is finely chopped.
- Transfer to a serving dish. Cover and refrigerate for up to 2 days. Stir before using.
- Serve with raw vegetables.
Nutritional analysis per 2 tbsp: 34 calories, 2.1 g fat, 1.4 g protein, 2.4 g carbohydrate, 0.1 g fibre, 174 mg sodium
Tip: To make this dip vegan, use vegan sour cream.