Total Time
Prep 10 mins
Cook 0 mins

Low-cal tastey dip. from Light Cooking.

Ingredients Nutrition


  1. In a food processor, combine tofu, mayonnaise, yogurt, lemon juice, worcestershire sauce, mustard, anchovy past and hot pepper sauce, puree until smooth.
  2. (I have made it in my blender) Stir in cheese, garlic and oil, season with salt and pepper.
  3. Dip can be covered and refrigerated for up to 8 hours.
Most Helpful

I made this as directed, just substituting lime juice for the lemon because that's what I had on hand. I did use the anchovy paste in mine. I found it "okay" but my husband really liked it. Thanks for posting, Derf.

Garlic Chick April 17, 2010