Purée 1 c. silken tofu and 1 6 oz. container of plain Greek yogurt in blender until smooth; add 1/4 c. fresh chopped dill and 1/2 tsp. salt. Refrigerate at least one hour to allow flavors to meld. Sprinkle with paprika before serving.
VERDICT: This was meant to be an enticement to eat more vegetables, but the texture is more like cold soup than dip. Maybe I should have used the firm silken tofu? Toss.
No comments:
Post a Comment