Ingredients Beans + Legumes Soy Lemony Tofu-Herb Dip Be the first to rate & review! 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 By Kristen Kish Kristen Kish Instagram Korean-born American Kristen Kish earned acclaim as the winner of Season ten of Top Chef. She was formerly chef de cuisine at Menton in the Fort Point neighborhood of Boston. Her television appearances include 36 Hours on Travel Channel, Fast Foodies on TruTV, and Iron Chef: Quest for an Iron Legend on TruTV. Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email 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. Photo: © Nicole Franzen Total Time: 20 mins Yield: 1 cup Ingredients 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 Directions 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. Rate it Print