Tofu Tzatziki Dip

• 8 ounces (1 cup) silken tofu, drained 

• 2 tablespoons extra virgin olive oil, divided 

• 2 tablespoons fresh lemon juice 

• 1 1/2 teaspoons minced garlic  

• 1/2 teaspoon salt 

• 1/8 teaspoon ground black pepper 

• 1 small English cucumber, seeded, cut in half lengthwise, and very thinly sliced 

• 2 tablespoons fresh chopped dill, packed 

1. Puree tofu, 1 tablespoon olive oil, lemon juice, garlic, salt, and pepper in a blender on high for 15 seconds until smooth. Place in a small bowl, cover and refrigerate for 1 hour. 
2. Peel and cut cucumber in half lengthwise. Remove seeds and slice very thinly into thin half-round pieces to yield 1 cup. Place cucumber slices into a fine mesh strainer and press with the back of a spoon to remove excess water. Cover and refrigerate for 1 hour.
3. Stir cucumber and dill into the tofu mixture. Drizzle with remaining olive oil and serve immediately. 

 

By Joy Blakeslee