- 1/2 cup prepared tofu "mayonnaise"
- 10 large basil leaves, coarsely chopped
- 1 tsp. fresh lemon juice
- 1/4 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.
- Calories: 35
- Carbohydrate Content: 2 g
- Fat Content: 3 g
- Sodium Content: 147 mg