Ingredients (use vegan versions):
1 package silken tofu
3 tablespoon your favorite oil (olive, flax, hemp)
2 tablespoon cider vinegar
1 tablespoon lemon juice (1 1/2 for more kick)
1 teaspoon tamari
2 cloves garlic, minced
1/2 small onion, minced
a little salt & pepper to taste
chili powder to garnish
Throw it all in a blender and let it rip.
Use for pumpernickel, flat bread or veggie dip, or whatever you like to dip most.
This is incredibly smooth & rich. Its mild, so not overwhelming. Of course, the seasonings can be upped a bit for added kick, but for me the richness does it all. Great for a hot summer day like today when you cant bear to turn on the stove!
Preparation time: 10 minutes tops
i made this dip on saturday. how long would you keep it in your fridge? it made about a quart of dip and i feel like i'll never get through it but i don't want it to go bad on me. alternately, do you have ideas of what i could use it for? i've been eating it with pita chips and on sandwiches.