Zach DeSart
Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.
Recipe information
Yield
Makes 2 cups
Ingredients
4
oz. drained soft (silken) tofu
3
tablespoons white miso (fermented soybean paste)
1
tablespoon fresh lemon juice
2
teaspoons Sherry vinegar or white wine vinegar
½
teaspoon garlic powder
½
teaspoon onion powder
¼
teaspoon freshly ground black pepper
½
cup sour cream
1
tablespoon chopped fresh flat-leaf parsley
2
tablespoons chopped fresh chives plus more
Raw vegetables (for serving)
Need to make a substitution?
Preparation
Step 1
Purée tofu, miso, lemon juice, vinegar, garlic powder, onion powder, and pepper in a blender. Transfer to a medium bowl; mix in sour cream, parsley, and 2 Tbsp. chives. Top dip with more chives and serve with raw vegetables for dipping.
Step 2
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 220 Fat (g) 13 Saturated Fat (g) 7 Cholesterol (mg) 40 Carbohydrates (g) 14 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 9 Sodium (mg) 730