Prep 10 mins
Cook 0 mins
No cholesterol and low in calories, this dip is a good substitute for sour cream.
- 453.59 g silken tofu
- 236.59 ml low-fat yogurt
- 44.37 ml oil
- 9.85 ml lemons or 9.85 ml lime juice
- 4.92 ml honey
- Blend in a food processor or blender until smooth and creamy, (I find the blender gives the best result).
- Season to taste with more lemon juice, honey and salt.
- Serve this as it is or add any of the following; chives, green onions, mustard, garlic, cayenne pepper, curry powder, whatever suits your taste or the dish you are serving, also good mixed with a few tablespoons of chutney.
I made this to add to Cucumber in Sour Cream Salad. This did make more like 2-2 1/2 cups. If I wasn`t adding to the cucumbers and just as a dip I would definitely add curry, scallions, or something to kick it up. Thanks for a healthy alternative to sour cream.
***Made for Cook-a-thon event for Pets R US May 2010*** This was very good. Thank you for giving me this option. I made it as posted and it tastes great. Then, I turned it into a dill dip for some veggies. I can see I will be making this quite often. I love sour cream on baked potatoes, but I won't eat it. But, now, thanks to Annelies, I have that option again.
Even though the dip had its merits I don't think I could use it as a substitute for sour cream. I used olive oil and found that flavor a little too strong so I'd recommend using a lighter oil instead. I used lime juice to compliment the lime chips I was going to serve with the dip. Thanks Pets 'R' Us for helping me broadening my horizons as this was the first time I had tried tofu.