Garden Dip with Herbs

[Guest guest]

* Exported from MasterCook *

 

Garden Dip with Herbs

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces silken tofu -- drained (about)

1/2 cup soy cream cheese

1 cup chopped flat-leaf parsley

1/2 cup chopped dill

1/3 cup snipped chives

1/3 cup chopped basil

1 teaspoon fresh lemon juice

1 garlic clove -- chopped

pinch cayenne

1 teaspoon salt

freshly ground black pepper

 

Combine the drained tofu and cream cheese in a food processor and blend. Add

the parsley, dill, chives, basil, lemon juice, garlic, cayenne, and salt.

Process well to blend. Season generously with pepper.

 

Pack the dip into a container. Cover tightly and refrigerate forr at least 2

hous to allow the flavors to meld. Serve chilled. (This dip will keep for up

to 3 days, refrigerated.)

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 10 Calories; trace Fat (7.2% calories

from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2133mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.

 

NOTES : This dip is a gift for dairy lovers. It evolved from a recipe that

appeared in Vogue magaziine in the 1970's. Called coeur de jardin, it was a

savory version of couer a la creme, the French dessert that blends cream cheese

and creme fraiche. Here, soy cream cheese and tofu duplicate the luxury of

these rich ingredients. The fresh herbs turn this dip a delicate spring green.

A touch of garlic adds an earthy note. This dip is best made 8 hours before you

serve it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0