Dill Vegetable Dip
Ingredients
1 cup soft silken tofu
½ cup plain greek yogurt
2 garlic cloves, minced
2 teaspoons dill, chopped
1 tablespoon chives, chopped
1 teaspoon parsley, chopped
½ teaspoon white vinegar
¼ teaspoon lemon juice
½ cup buttermilk
salt and pepper to taste
Directions
In a food processor, add all ingredients.
Purée until smooth.
Chill for at least 30 minutes.
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Serve with vegetables, chips or crackers.
Store in air-tight container in refrigerator for up to 1 week.
Yield: 2 cups
Serving Size: 2 tablespoons
Note: To make soy buttermilk, combine ½ cup original soymilk with ½ tablespoon white vinegar. Allow to sit for 15 minutes.
