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Author Notes: Unsurprisingly, this recipe evolved from my boyfriend's days at a college co-op. But it's surprisingly good, and much healthier than any dip has a right to be. Instead of mayo or sour cream, smoked tofu provides a savory base (without the usual beany flavor of smushy plain tofu), almonds provide further flavor and body, and watercress gives a bit of snap. The dip is tasty but not overpowering, perfect for pairing with chips or crackers (you can adjust the salt accordingly). Different types of baked tofu have different seasonings, so feel free to tweak a bit as needed. - deensiebat
Serves many for snacking
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 bunch watercress, washed and dried (use 2 bunches if they're small)
- 1 handful spinach leaves, washed and dried
- 1/2 bunch parsley, washed and dried
- 8 ounces smoked/baked tofu
- 1/4 cup toasted almonds
- 1 clove garlic
- juice of 1/2 lemon
- 1-2 teaspoons vinegar, such as sherry or cider
- salt and pepper to taste
- Heat the oil over medium heat in a saucepan. Add the onion, and saute until caramelized. Add the watercress, spinach and parsley, and cook, stirring, for an additional minute or two, until the greens are wilted. Turn off the heat, and allow to cool slightly.
- Place the tofu, almonds and garlic in a food processor. Add the cooked onions and greens, and process until pureed, adding the lemon juice and vinegar to taste, and water as needed to reach a smooth consistency (~1/4 - 1/3 cup). Season to taste with salt and pepper, and serve with chips or pita.
- This recipe was entered in the contest for Your Best Dip
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