chefbec
05-08-2001, 09:34 AM
I had made the Peanut Dip from the April issue (awesome) and had leftover silken tofu, so I tried a dip recipe that was enclosed. It was really great, too!
Dill Dip - Makes 1-1/4 cups
Blend in a food processor or blender until smooth and creamy:
3/4 cup Nasoya Enriched Silken Tofu
2-1/2 Tbsp. wine vinegar (I used rice-wine vinegar)
1 Tbsp. oil (I used canola)
1 Tbsp. onion, minced
1-1/2 tsp. sweetener of your choice (I used sugar)
1 tsp. salt
1 tsp. dill weed or 1 Tbsp. fresh dill (I used fresh)
1/8 tsp. black pepper (I used more)
Source: The Tofu Cookery
Dill Dip - Makes 1-1/4 cups
Blend in a food processor or blender until smooth and creamy:
3/4 cup Nasoya Enriched Silken Tofu
2-1/2 Tbsp. wine vinegar (I used rice-wine vinegar)
1 Tbsp. oil (I used canola)
1 Tbsp. onion, minced
1-1/2 tsp. sweetener of your choice (I used sugar)
1 tsp. salt
1 tsp. dill weed or 1 Tbsp. fresh dill (I used fresh)
1/8 tsp. black pepper (I used more)
Source: The Tofu Cookery