Description
A creamy, protein-packed tofu ranch dip that’s perfect for veggies, crackers, or as a sandwich spread. Light and flavorful without the guilt.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp water (if needed for consistency)
Instructions
- Blend tofu, Greek yogurt, lemon juice, and olive oil in a food processor until smooth.
- Add garlic, dill, parsley, onion powder, salt, and pepper. Blend again.
- Adjust consistency with water if too thick.
- Chill for 30 minutes before serving.
Notes
- For extra tang, add 1 tsp apple cider vinegar.
- Use fresh herbs if available—double the amount.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: American