Celia Bravard and Lauren Grant
Ingredients:
1 cup soft silken tofu
½ cup plain greek yogurt
2 garlic cloves, minced
2 teaspoons dill, chopped
1 tablespoon chives, chopped
1 teaspoon parsley, chopped
½ teaspoon white vinegar
¼ teaspoon lemon juice
½ cup buttermilk
salt and pepper to taste
Directions:
In a food processor, add all ingredients. Purée until smooth.
Chill for at least 30 minutes.
Serve with vegetables, chips or crackers.
Store in air-tight container in refrigerator for up to 1 week.
Yield: 2 cups
Serving size: 2 tablespoons
Note: To make soy buttermilk, combine ½ cup original soymilk with ½ tablespoon white vinegar. Allow to sit for 15 minutes.
Nutrition Facts:
Calories: 15, Calories from fat: 5, Total Fat: 0.5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 10mg, Carbohydrates: 1g, Dietary Fiber: 0g, Sugar: 1g, Protein: 2g