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Categories:
tofu light mayonnaise plain yogurt lemon juice Worcestershire sauce mustard anchovy paste pepper sauce Parmesan cheese clove garlic olive oil salt
Viewed: 29 - Published at: 2 years agoIngredients
- 1 cup tofu
- 2 tablespoons light mayonnaise
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste (optional)
- 1 dash hot pepper sauce
- 14 cup grated parmesan cheese
- 1 clove garlic, smashed
- 1 teaspoon olive oil
- salt and pepper
Method
- In a food processor, combine tofu, mayonnaise, yogurt, lemon juice, worcestershire sauce, mustard, anchovy past and hot pepper sauce, puree until smooth.
- (I have made it in my blender) Stir in cheese, garlic and oil, season with salt and pepper.
- Dip can be covered and refrigerated for up to 8 hours.
