Silken Tofu and Sun-Dried Tomato Dip

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

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

• Here are more tasty vegan appetizers.
• Explore VegKitchen’s selection of flavorful snacks and dips.