Creamy Tofu Garlic Dip

Fresh herbs, mustard, and creamy tofu create a delight for the taste buds.

8 oz. soft tofu, drained
2 teaspoons minced fresh tarragon (or 1 teaspoon dried tarragon)
2 teaspoons minced fresh chives or green onions
2 large garlic cloves, minced
1 Tablespoons stone-ground prepared mustard
Salt to taste

In a food processor or blender, puree' tofu. Pour into a small bowl and stir in the rest of the ingredients. Serve at room temperature as a dip or spread, with crackers or vegetables. Makes about 1 1/4 cups.

As with just about anything made with tofu, dips taste better after having been refrigerated several hours or overnight, giving the flavors a chance to meld.

Cream Cheese & Tofu Dip

A creamy dip to serve with raw vegetables or homemade crackers or chips. Enjoy!

3/4 cup soft tofu (6 oz.), well drained
1/2 cup light cream cheese or Neufchatel cheese (4 oz.) or Tofutti
1/2 teaspoon herb-and-spice seasoning blend
1/2 teaspoon dried dill
1 green onion, minced

In food processor, combine all ingredients and process until smooth. Transfer to serving bowl and serve, or cover and refrigerate until needed.

*For a vegan version, substitute Tofutti for the cream cheese in this recipe.

Bean & Garlic Dip

Holiday meals are being planned around the world. Time is of essence and it is easy to get pulled into convenient foods that come pre-packaged. But, homemade is generally less expensive and healthier. I thought I would post a few festive recipes in the next few days. Maybe one or two will fit easily into your holiday menu planning.

Bean & Garlic Dip
{a touch of spicy hot}

2 cups fava beans, cooked

1/4 cup Veganaise (mayonnaise)

1 garlic clove, finely chopped

1 1/2 tsp. red chili pepper, ground

1/4 tsp. salt

1 dash hot pepper sauce

Mix all ingredients together. Then cover and refrigerate for at least one hour. Serve with tortilla chips or raw vegetables.