This dip recipe’s combination of silken tofu and sun-dried tomatoes makes a delicious appetizer when served with whole grain crackers and raw veggies. It’s also wonderful as a spread for sliced fresh baguette. Photos by Hannah Kaminsky.
Silken Tofu and Sun-Dried Tomato Dip
Makes about 2 cups
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (12.3 oz) package firm or extra-firm silken tofu
- 1/4 cup firmly packed sun-dried tomatoes (oil-cured or not, as you prefer)
- juice of 1/2 lemon, to taste
- 1/4 cup fresh parsley leaves
- 1 tbsp fresh dill leaves, or 1/2 tsp dried
- 1/2 tsp ground cumin
- 1/4 tsp dried thyme
- salt and freshly ground pepper, to taste
- Heat the oil in a skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is just beginning to brown.
- Combine the onion mixture with all the remaining ingredients except the salt and pepper in the container of a food processor and process until completely smooth. Drizzle in 2 tablespoons of water or so, to loosen the consistency. Stop and scrape down the sides as needed.
- Season to taste with salt and pepper. Pat into a shallow crock to serve. Place crock in the center of a platter surrounded by crackers and veggies for dipping, or slices of fresh baguette for spreading.