Miso-Tofu Ranch Dip

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

Servings: 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)

Nutritional Information

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

PREPARATION

View Step-by-Step Directions

• 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.
• DO AHEAD: Dip can be made 3 days ahead. Cover and chill.