Creamy Dill Dip
A verstile and tasty dip that offers a tantalizing mixture of flavours
Makes about 250ml
Ingredients:
200g fresh tofu
3 level tablespoons white miso
2 tablespoons brown rice vinegar
2 tablespoons safflower, sesame OR sunflower oil
1-2 cloves garlic, sliced
1 tablespoon brown rice malt syrup
several springs of fresh dill
Method:
Crumble the tofu into a blender with all the other ingredients, and whizz until smooth. If the mixture is too thick, add a little water or plain soya milk. Refrigerate the dip for 2 hours or more to allow the flavours to mingle. It’s best to adjust the seasonings after the dip has rested. Serve with raw vegetables, tortilla chips, breadsticks or as a spread.
Variation: Try using 2 tablespoons of dried onion or 3 tablespoons fresh chopped onion instead of the dill. Stir in the onion after blending all the other ingredients for a crunchier texture.
Makes about 250ml
Ingredients:
200g fresh tofu
3 level tablespoons white miso
2 tablespoons brown rice vinegar
2 tablespoons safflower, sesame OR sunflower oil
1-2 cloves garlic, sliced
1 tablespoon brown rice malt syrup
several springs of fresh dill
Method:
Crumble the tofu into a blender with all the other ingredients, and whizz until smooth. If the mixture is too thick, add a little water or plain soya milk. Refrigerate the dip for 2 hours or more to allow the flavours to mingle. It’s best to adjust the seasonings after the dip has rested. Serve with raw vegetables, tortilla chips, breadsticks or as a spread.
Variation: Try using 2 tablespoons of dried onion or 3 tablespoons fresh chopped onion instead of the dill. Stir in the onion after blending all the other ingredients for a crunchier texture.
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