Dilled Miso-Tahini Dip

Scoop up this delicious dip with raw vegetables, bagel chips, or pita bread wedges.

Makes: About 1 1/2 cups

• 8 ounces silken or soft tofu, drained
• 1/4 cup tahini (sesame paste)
• 3 tablespoons mellow white miso
• 1 to 2 tablespoons lemon juice, to taste
• 2 to 3 tablespoons chopped fresh dill
• 1 scallion, chopped
• 2 tablespoons nutritional yeast, optional

Combine all the ingredients in a food processor or blender. Process until smooth.

Store unused portion in an airtight container in the refrigerator, where it will keep for about a week.

• Explore VegKitchen’s selection of flavorful snacks and dips.