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. Slideshow: More Party Dip Recipes 

Kristen Kish
June 2015

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Credit: © Nicole Franzen

Recipe Summary

total:
20 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The dip can be refrigerated for 3 days.

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