One of my favorite party appetizers, pre-vegan, was Dill Bread Dip; complete with a bread bowl and chipped beef. That dip – laden with mayo, sour cream, and chipped beef – not so vegan-friendly. Well, we veganized it and, in my opinion, it tastes better! We even used the fresh dill from our CSA! This dip is oil free and low fat; so grab your favorite pumpernickel or rye bread and get dipping!

Dill Bread Dip

Creamy dip and bread... that is undoubtedly a winning combination - and it's vegan; oil-free, and DELICIOUS!

Ingredients

14 oz tofu - drained - save the liquid
1/2 cup cashews, (if not using high efficiency blender - soak in warm water for 10-30 minutes -discard water)
5 Tbsp apple cider vinegar
1/4 cup tofu liquid, add water if needed
1/8 xantham gum
5 Tbsp water
1 Tbsp seasoning salt
1 large garlic clove, minced
1/4 ccup onion, minced
1/4 ccup minced fresh dill
1 tsp dry parsley
1-2 loaves rye and/or pumpernickel, cut into cubes for dipping

Instructions

In high-efficiency blender (or food processor), blend tofu, cashews, apple cider vinegar, tofu liquid, water, and xantham gum
Transfer to a bowl and mix in herbs and spices