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A new, vegan alternative to a family favorite enjoyed for years by “Mom” at Tiny Green Mom! Originally made with sour cream and regular mayonnaise, “Mom” has turned this once fattening Dill Dip into a creamy, low-fat, protein-packed dip! Served up with pita crisps, carrot sticks, celery sticks, bell peppers – you name it! It can even be placed on top of a salad as a dressing. Enjoy!

Tiny Green Mom’s Dill Dip

Ingredients

1 cup extra firm tofu, blended until creamy

1 cup Veganaise

1 T. fresh dill

1 1/2 T. seasoned salt

1 tsp. Kelp powder

2 T. Organic parsley flakes

2 T. freshly minced onion

Preparation

Slice tofu into chunks, and place in blender. Blend until creamy. Add in Veganaise, mix together. Put the rest of the ingredients in the blender, and mix until smooth and creamy. Scoop out into serving dish and enjoy with fresh veggies or pita crisps!