Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes about 1 cup
© Nicole Franzen

How to Make It

Step

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.

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