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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This Greek dip is just wonderful! It makes a perfect accompaniment to barbecued food... Ingredients:
12 ounces firm silken tofu (1 box) |
3 tablespoons lemon juice, freshly squeezed |
1 tablespoon white wine vinegar |
1/2 teaspoon salt |
2 -3 garlic cloves, chopped |
2 tablespoons olive oil |
pepper, to taste |
1 cucumber, seeded and grated |
1 tablespoon chopped fresh dill (optional) or 1 tablespoon fresh mint (optional) |
Directions:
1. In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
2. Taste, add pepper to taste and more salt if needed. Set aside.
3. Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
4. Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
5. Cover and refrigerate for at least 2-3 hours.
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