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Dill Dip

Celia Bravard and Lauren Grant


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


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

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