Herb Whipped Tofu Dip (Vegan)
Yield 8 servings
This herby dip is light, ﬂuffy and stores well. Keep it in the fridge for up to a week.
- 1 package silken tofu
- 1 avocado
- 1 cup basil leaves
- ¼ cup rosemary leaves
- ½ cup cilantro (leaves and stems)
- 1 tsp lime zest
- Juice from 1 lime
- 1 tsp salt, or to taste
- Put all ingredients in a food processor.
- Blend until smooth, scraping down the sides as necessary.
- Garnish dip with any leftover herbs and serve with endive, baby carrots, peppers, crackers, etc.