March 18, 2014 March 18, 2014/ Morgan
To be perfectly real with you, I am a bit of a dip and sauce freak. I love them. I love creating new ones and eating them with everything I can get my hands on! Of course with every new sauce I claim it is my favorite. This one is now my current favorite but I also think it will stay in my top three favorite dips for the rest of forever. I don’t know. It’s just delicious.
When I was pregnant all I wanted to eat was super salty french fries and havarti slices on bread rolls. I know, super healthy cravings, right? This dip reminds me of when I was eating that delicious comfort food when I was so huge and uncomfortable (some people love being pregnant but I am not one of those some people!) Of course I had to make it vegan and try to keep it on the lighter side so I can eat a ton of it.
If you’re not a fan of dill (for shame!) you can use other herbs like fresh basil, oregano, thyme, Italian parsley or maybe even cilantro! Oh and this dip is even better the next day so try to keep it in the fridge overnight before eating all of it. You can eat it on crackers, bread, stir it into pasta, put little dollops of it in a salad, or get creative and find a new way to eat it (and then let me know!)
I got the idea of using sauerkraut in a cheese dip from Kid Tested Firefighter Approved (it’s a cashew cheese!) It sounds crazy, and well it is crazy, but it is crazy delicious!!! Just roll with it.
- 1 (12 oz) package extra firm tofu, drained
- 1/4 cup drained sauerkraut
- 2 Tablespoons miso paste (mellow or red)
- 2 Tablespoons lemon juice
- 1/4 teaspoon salt
- 1 large clove garlic
- 3 Tablespoons chopped fresh dill
- 1 teaspoon coarsely ground black pepper
Blend everything, except the dill, until very smooth (I used my new Blendtec and it worked GREAT!!!) Add in the dill and pulse until chopped. It tastes even better if you let it chill in the fridge overnight.