GREEN DIP

SERVES 2 1/2 CUPS

12 ounces (340 g) (12oz) extra- firm silken tofu

2 avocados, pitted, peeled, and chopped

1 cup (100 g) (3.5oz) chopped scallion

1 cup (160 g) (5.6oz) chopped onion

1⁄4 cup (60 ml) fresh lemon juice

4 cloves garlic, minced

1 tbsp plus 1 tsp (11 g) (0.39oz) nutritional yeast

1⁄4 cup plus 2 tbsp (24 g) (0.84oz) chopped fresh dill

2 tbsp (6 g) (0.21oz) chopped fresh chives

2 tsp seasoned salt

2 tsp agave nectar

2 tsp prepared yellow mustard

2 tsp hot sauce

1⁄2 tsp ground black pepper

1 cup (20 g) (0.71oz) packed fresh baby arugula

NUTRITIONAL VALUES

Calories: 738kcal
Fat: 64.4g (39g S.Fat)
Carbs: 32.7g
Protein: 14.8g
Sugar: 6.1g
Sodium: 357mg

METHOD

In a small blender or food processor, combine the tofu, avocados, scallions, onion, lemon juice, garlic, and nutritional yeast. Blend until smooth. Combine the dill, chives, salt, agave, mustard, hot sauce, and pepper in a mixing bowl. Blend until smooth. Pulse a few times to chop the arugula. Allow to sit for 1 hour to allow the flavors to meld. Season with salt and pepper to taste.

Serve with slices of toasted baguette or raw vegetables.

RECIPE NOTES

To make a tortilla chip dip, replace the dill with minced fresh cilantro and use lime juice instead of lemon juice. This recipe can easily be halved if desired.