Cream cheese and Chive Dip (without the cream cheese)

 

Tofu dip

I titled this recipe cream cheese, because without hesitation or reproach all of my guests thought it was cream cheese, just a little lighter.

Luckily for me, who is sans lactose, this dish was made with tofu (da-da-dah.)

It is so light and pure, it is good as a dip with crudité, or if thinned down slightly further as a salad dressing.

It’s another blender recipe, so takes less than 5 minutes to make including preparation. I should probably change the name of this blog to Tasha. Blender, given the amount of recipes I post just using a blender, perhaps we should take a vote on that one?!

Ingredients

  • 15oz organic silken tofu (drained and squeezed)
  • 2 tbsp. apple cider vinegar
  • ½ tsp. garlic salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • 2 tsp. maple syrup
  • 2 tbsp. grape seed oil
  • 3 tbsp. chopped chives (leave a little for garnish)

Optional

  • Use a seasoned salt (see earlier post) for a different flavor profile

Method

  • To make the dip, blend all ingredients until smooth, taste and spice to your liking
  • To make the dressing, thin further using a little more vinegar and oil

Good for the waistline, heart and taste buds; with love Tasha. Blender

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