The awesome creative gang at Recipe Redux presented a fun challenge this month: Open a cookbook, any cookbook, to page 54 or 154 and make a healthier version of the recipe on that page. I decided to go with the Fannie Farmer cookbook as it’s one of my favorites. I used it a lot over the years, before I went vegan, and nothing makes me happier than to veganize the heck out of all the recipes so I can still enjoy them today.

At the top of page 54 of this edition of Fannie Farmer, is a recipe for Sour Cream Dip. Ingredients: Sour Cream, mayo, onion, and herbs. A very simple recipe and horribly unhealthy. I changed it by taking out the sour cream completely (yeah, I know, now it’s not a sour cream dip) and replacing it with silken tofu. I know there are probably a lot of tofu haters or skeptics out there saying it will not work, but I promise, it does. You can’t taste the tofu; it just blends right it and you have an awesome, simple dip for all the veggies.

Or you could put it on baked potatoes. Or dip your french fries in it. Or scoop it on top of chili. Yum yum!

Super Simple Non-dairy Veggie Dip

(makes approximately 2 1/2 cups)

• 12 oz firm silken tofu (I use mori-nu – it comes in 12oz boxes)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons maple syrup
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 cup vegan mayonnaise (I used Just Mayo)
• 1 1/2 teaspoons dried dill
• 3 tablespoons chopped fresh chives + more for garnish
• 2 tablespoons chopped fresh parsley
• pepper to taste

1. Throw everything in a blender or food processor and puree until smooth. Adjust seasonings to taste
2. Best if chilled a minimum of 3 hours to maximize flavor.

Click on the Blue Froggy below to see all the other Recipe Reduxer’s creations!