Fresh Herbed Tofu Sour Cream Dip

Prep: 30 minutes - overnight


By Emily Barth Webber
This dip reminds me a little bit of a thick, creamy Ranch-style dip served at a party with potato chips or vegetables. In this version, however, the herbs are fresh and bursting with flavor and rather than sour cream, the base is silken tofu. It's rich, smooth and creamy, yet lower in fat and calories and totally cholesterol-free. Rather than serving it with the standard array of vegetables, try some new ones that are not typically seen. You might also wish to serve the vegetables vertically, standing tall in an array of clear glasses if you're having a party. To pack the dip for a picnic, pack a small cup of dip for each attendee inside his or her own container of veggies. It will make each guest feel extra special. This dip is even better the next day after the flavors have had a chance to mingle.


  • 1 pound organic fresh silken tofu
  • 1/2 tsp ground celery seed
  • 1 tsp fine sea salt (adjust to taste)
  • about 10-20 turns freshly ground black pepper
  • 4 tbsp freshly squeezed lemon juice
  • 2 tbsp nutritional yeast
  • 1/4 cup minced fresh chives
  • 2 tbsp EACH minced fresh basil, parsley and dill
  • 2 tsp minced fresh tarragon
  • 2 tsp minced shallot


Special equipment: mesh strainer and cheesecloth.

Line a mesh strainer with a quadruple layer of cheesecloth, allowing a couple of inches to hang over the edges. Place the strainer inside a bowl, cut open the package of tofu and dump it in. Allow the tofu to drain for 15 minutes-2 hours (place in the refrigerator if it will sit for longer than 20 minutes). The longer it sits, the thicker your dip will be. Squeeze out any remaining water and dump into the food processor. Puree until smooth.

Add the celery seed, salt, pepper, lemon juice, nutritional yeast and puree. Add the herbs and shallots and pulse just until combined. Do not over mix or dip will be green. Bits of herbs should still be visible.

Serve with vegetables. Keeps in the refrigerator for about 4 days.

Vegetables for Serving (just a few ideas - choose your own)
Asparagus, blanched
Sugar snap peas or Snow peas, blanched
Grape tomatoes
Cucumbers, sliced into spears
Carrots, cut into sticks
Fennel, cut into sticks
Daikon Radish, cut into sticks

Variation: Drain the tofu overnight to make it really thick. In this way, the dip turns into a sandwich or bagel spread. Try it for simple cucumber sandwiches. It would be super-yummy for an afternoon tea or wedding/baby shower. I love it in the morning, spread on half a whole wheat bagel with a bowl of berries.