Miso-Tofu Ranch Dip
A creamy and healthy twist on traditional ranch dip made with silken tofu, white miso, and fresh herbs. Perfect for serving with raw vegetables, this dip combines Asian and Western flavors for a unique taste experience.
Ingredients
- •4 ounces drained soft (silken) tofu
- •3 tablespoons white miso (fermented soybean paste)
- •1 tablespoon fresh lemon juice
- •2 teaspoons Sherry vinegar or white wine vinegar
- •½ teaspoons garlic powder
- •½ teaspoons onion powder
- •¼ teaspoons freshly ground black pepper
- •½ cup sour cream
- •2 tablespoons chopped fresh chives
- •1 tablespoon chopped fresh flat-leaf parsley
- •1 serving Raw vegetables
Cooking Instructions
- 1.
Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
10 min
- 2.
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.
1 min
