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Miso-Tofu Ranch Dip

Name: Miso-Tofu Ranch Dip
Cuisine: japanese
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; 1/2 teaspoons garlic powder; 1/2 teaspoons onion powder; 1/4 teaspoons freshly ground black pepper; 1/2 cup sour cream; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh flat-leaf parsley; Raw vegetables

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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