Whipped Tofu Dip

This silky, savory Whipped Tofu Dip is a plant-based crowd-pleaser that’s perfect for snacking or entertaining. Slow-roasted garlic and zesty lemon brighten up firm tofu, all blended into a creamy, luscious spread. Serve it with crisp veggies, crackers, or warm bread for an easy, flavorful appetizer that’s dairy-free, protein-packed, and irresistibly smooth.

6-8 Servings

Ingredients:

• 1/2 cup olive oil
• 8 cloves garlic, peeled
• One 14-ounce package firm tofu, drained well and diced
• Finely grated zest and juice of 1 large lemon
• Kosher salt and freshly ground black pepper
• Crudités, crackers, bread, or veggies for serving

Directions:

1. Preheat the oven to 350 degrees F.
2. Add the olive oil and garlic to an 8-ounce (1-cup) ramekin and cover with foil. Bake until the garlic is very tender and golden, 30 to 35 minutes. Let cool slightly.
3. Scoop the garlic cloves into a food processor using a slotted spoon, then add 2 tablespoons of the remaining garlic oil to the processor. Add the tofu, lemon zest and juice, 3 tablespoons water, 1 1/2 teaspoons salt and several grinds of pepper and puree, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until very smooth and creamy, 1 to 2 minutes. Taste and adjust the seasoning with salt and pepper.
4. Serve immediately with veggies, crudités, crackers or bread for dipping or refrigerate until ready to serve. Store in an airtight container for up to 3 days.