½ cup prepared tofu "mayonnaise"
10 large basil leaves, coarsely chopped
1 tsp. fresh lemon juice
¼ tsp. salt
- In food processor, combine tofu “mayonnaise,” basil, lemon juice and salt. Process until dip is smooth, stopping to scrap down sides of bowl, 2 to 3 minutes. Dip will keep 2 to 3 days, tightly covered, in the refrigerator.
Makes 1/2 cup