Make Ahead

Vegan Southwest Sour Cream Dip

January 14, 2011
0 Ratings
  • Serves 10
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

  • 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
In This Recipe
  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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