Creamy Dill Tofu Dip
Yield: 6-8 servings
Prep time: 5 minutes
Total time: 5 minutes
- Purée tofu, lemon zest, lemon juice, mustard, onion powder, salt, and pepper in a food processor until smooth.
- Add dill and pulse a few times to combine to mixture.
- Serve with your choice of radish and cucumber slices, fennel strips, carrot matchsticks, different coloured cherry tomatoes, snow peas, bread sticks or crackers.
Chef’s secret
This tofu-based dip is ideal for those who are allergic to dairy products or eggs.
Tuscan White Bean Dip
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
- In a small saucepan, add 15 mL (1 tbsp.) of olive oil, onion, and whole garlic cloves. Cook for 5 minutes over medium-high heat or until onion starts to brown. Add water, bring to a boil, and remove from heat.
- Add 15 mL (1 tbsp.) of rosemary.
- Pour mixture into a blender with white beans and balsamic vinegar.
- Purée until smooth. Scrape sides of blender with a rubber spatula as needed. Empty dip into a serving bowl.
- In a small bowl, add remaining olive oil. Finely chop remaining rosemary and add to oil. Add a pinch of hot pepper and ground pepper to taste and mix to combine.
- Using a small spoon, trace a few ridges in the dip and pour in rosemary oil.
- Serve with your choice of radish and cucumber slices, fennel strips, carrot matchsticks, different coloured cherry tomatoes, snow peas, bread sticks or crackers.