Dilled Miso-Tahini Dip

fresh and dried dill

Made with tofu, miso, and tahini, and flavored with lemon and dill, this is a bold-flavored dip that’s great 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.

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