Creamy dill-vegetable-tofu dip

I love a good creamy dip. Crispy vegetables and pickles are always the best as a dip delivery system. But a lot of pre-made dips and spreads aren’t actually that great for you when you look at the ingredients — they are filled with oils, dairy, lots of salt and sugar usually. So I generally make it a mission to have home-made hummus or bean dip in the fridge at all times. Light protein filled snacks are the ticket.

Recently I found this massive bunch of beautiful dill and naturally I had to buy it. And then I thought “what the heck am I going to do with all this dill. Besides borscht I don’t have many dill filled go-to recipes.” So I made a dill dip with some tofu (you could easily use chickpea and make it a dill-veg hummus too).

It was divine…so fresh, such a pretty colour and tasted like a summer picnic!

Here’s how:

1 carrot (raw if you have a vitamix to blend, blanched if you are blending in a regular blender or food processor)

2 c fresh dill (chopped)

1/4 block (about 1.5 inches) firm tofu (cooked)

1 lemon (juice)

2 T avocado oil (or grape-seed oil)

2 T apple cider vinegar

1 T tamari

1/4 t sea salt

1 clove garlic confit (I find cooked/confit garlic subtle and a really nice flavour but if you don’t have that lying around your fridge, use 1/2 clove raw garlic)

1/4-1/2 avocado (optional)

1 T honey

pinch or cayenne or cumin (optional depending on desired spice)

1 T water

Fresh ground pepper (to taste)

Place tofu in pan with two cm of water and steam for 5-10 minutes. Add the carrot for the last minute or two if you’re looking to steam or blanch it.

Place all ingredients in vitamix or food processor and blend until smooth. Scrape sides and taste to make sure everything is the proper consistency. Add any additional lemon, salt or pepper to taste.

Refrigerate and serve chilled or room temp with your favourite vegetables, on crackers or toast, in a sandwich or tossed over root vegetables, quinoa or rice for a flavourful side dish.


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