Cheesy Herb Dip

Cheesy Herb Dip

Cheesy Herb Dip

Yield: Makes about 1 cup (2-4 servings)

Serving Size: 1/4-1/2 cup

Cheesy Herb Dip


  • 5.3 ounces tofu (1/3 of a 16-ounce block firm tofu)
  • 1/4 cup soymilk
  • 1 tablespoon tahini
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dry parsley flakes
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry marjoram
  • 1/2 teaspoon salt
  • 1 clove garlic


  1. Put all ingredients into a food processor. Blend for a full 1-2 minutes to form a smooth and creamy dip.
  2. Transfer dip to a bowl and chill before serving.
  3. Serve with fresh cut up vegetables, chips or wholesome crackers.


From Virtues of Soy: A Practical Health Guide and Cookbook by Monique N. Gilbert


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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