This recipe comes from Amazing Soy by Dana Jacobi (William Morrow Publishers, 2001)

Of this recipe, Dana writes “This version of the classic onion dip contains a fraction of the sodium in the regular version made with soup mix.  Plus you get all the good phytochemicals found in alliums.”

1 cup onion marmalade (see recipe above)
1/2 cup (4 ounces) silken tofu
1/2 cup soy sour cream
1 teaspoon fresh lemon juice
freshly ground black pepper

Combine the marmalade, tofu, sour cream, and lemon juice in a food processor and puree.  Season to taste with pepper.

Transfer the dip to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours, to allow the flavors to meld and the dip to set up.  Serve chilled.  (This dip will keep for up to 4 days, covered and refrigerated.)

Makes 2 cups


Post new comment

The content of this field is kept private and will not be shown publicly.