Vegan Southwest Sour Cream Dip

By • January 14, 2011 • 0 Comments

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Author Notes: I know this sounds like a oxymoron but it is not. I love sour cream and when it comes to eating healthy, sour cream does not fit into the equation. I make this up at least once a week and just love it on baked potatoes or with chips and veggies. My Healthy Living Class is learning all about tofu and this recipe was a big hit! This is What's Cookin on Beaty's Creek today.Whats Cookin

Serves 10

  • 1 block extra firm tofu
  • 1/3 cup canola oil
  • 1/4 cup lemon juice
  • 1 handful cilantro leaves
  • 1 jalapeno-chopped
  • 1 tablespoon chili powder
  • 1 tablespoon sea salt
  1. Drain tofu. Mix in your food processor tofu, oil, lemon juice, salt, and chili powder. Blend until smooth. Fold in cilantro and jalapeño. Chill for 2 hours or over night.
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