Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I have never tried miso before and bought a container last weekend. I made this last night and ate with endive. Want to share this wonderful dip recipe with the group. Sandy Creamy Tofu & Miso Dip 8 (ounces) soft or silken tofu 2 tablespoons olive oil 2 tablespoons Sweet White Miso 2 cloves garlic, minced juice from 1/2 lemon pinch of sea salt 2 tablespoons chives finely chopped (I used green onion tops) I also added a sprinkle of Mrs. Dash In a blender or food processor mix all ingredients, except the chives. Blend in chives by hand. Refrigerate 2 to 3 hrs. before serving for best flavor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Sounds like somethin' I'd scarf up WITHOUT the chips. :>) Where did you find the miso, Sandy? <writing down " miso " to look for at the 14 Carrot tomorrow> Thanks for this yummy recipe. Bron On 1/13/06, Sandy <sandypferdefreund wrote: > > I have never tried miso before and bought a container last weekend. > I made this last night and ate with endive. Want to share this > wonderful dip recipe with the group. > Sandy > > Creamy Tofu & Miso Dip > > 8 (ounces) soft or silken tofu > 2 tablespoons olive oil > 2 tablespoons Sweet White Miso > 2 cloves garlic, minced > juice from 1/2 lemon > pinch of sea salt 2 tablespoons chives finely chopped > (I used green onion tops) > I also added a sprinkle of Mrs. Dash > > In a blender or food processor mix all ingredients, > except the chives. Blend in chives by hand. Refrigerate 2 to 3 hrs. > before serving for best flavor. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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