nutritional information

Per Tablespoon:

  • Calories: 35
  • Total Fat: 3 g
  • Carbohydrates: 2 g
  • Sodium: 147 mg
Vegan

Basil Dip

Basil Dip

Makes 1/2 cup

30 minutes or fewer

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.
  • ½ cup prepared tofu “mayonnaise”
  • 10 large basil leaves, coarsely chopped
  • 1 tsp. fresh lemon juice
  • ¼ tsp. salt
  • Freshly ground black pepper
  1. 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.
April 2002

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