Lemony Tofu-Herb Dip

Chef Kristen Kish makes her healthy dip with tofu and Greek yogurt; she adds fresh herbs, garlic, lemon juice and briny fresh anchovies for amazing flavor.

  • Total Time:
  • Servings: Makes about 1 cup

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  • 4 ounces drained silken tofu
  • 1/2 cup full-fat Greek yogurt
  • 1 cup parsley leaves
  • 1/4 cup chopped chives
  • 3 drained boquerones (white anchovies) or oil-packed anchovies, drained and rinsed
  • 1/2 teaspoon finely grated fresh garlic
  • 1/2 teaspoon finely grated lemon zest plus 1 tablespoons fresh lemon juice
  • Kosher salt
  • Pepper
  • Radishes and cucumber sticks, for serving

How to make this recipe

  1. In a blender, combine the tofu, yogurt and 2 tablespoons of water and puree until smooth, scraping down the side. Add the parsley, chives, boquerones, garlic and lemon zest and juice and puree until smooth and well blended. Season with salt and pepper. Serve the dip with radishes and cucumber sticks.

Make Ahead

The dip can be refrigerated for 3 days.

Contributed By Photo © Nicole Franzen Published June 2015

1033342 recipes/lemony-tofu-herb-dip 2015-05-15T20:15:40+00:00 Kristen Kish make-ahead|dips-and-spreads|vegetarian|healthy|game-day june-2015 recipes,lemony-tofu-herb-dip 1033342

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