Dilly Dip

Serves: 8

Yield: 1 1/2 cups (8 servings)

Prep time: 5 minutes

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


  • 1/2 pound plain silken tofu Add to list
  • 1/4 cup mellow white miso (or chickpea miso) Add to list
  • 2 tablespoons unseasoned brown rice vinegar (or fresh lime juice) Add to list
  • 2 tablespoons unrefined sesame oil (or other mild oil) Add to list
  • 1 clove shallot, peeled Add to list
  • 1 teaspoon (plus or minus) honey or other sweetener Add to list
  • Few sprigs fresh baby dill weed (reserve a few for garnish) Add to list


Drain tofu and place in blender with other ingredients. Cover and blend until smooth. Serve with raw, crisp vegetables, or spread on warm bagels for a non-dairy treat.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: miso, tofu


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login