Miso-Tofu Ranch Dip

Vegetarian
Gluten Free
Health score
24%
Miso-Tofu Ranch Dip
45 min.
8
113kcal

Suggestions


Looking for a delicious and healthy dip that will impress your guests at your next gathering? Look no further than this Miso-Tofu Ranch Dip! Perfectly blending the creamy texture of silken tofu with the umami richness of white miso, this dip is not only vegetarian but also gluten-free, making it a fantastic choice for a variety of dietary preferences.

In just 45 minutes, you can whip up a delightful appetizer that serves eight people, making it ideal for parties, family gatherings, or even a cozy night in. With only 113 calories per serving, you can indulge without the guilt. The combination of fresh herbs like chives and parsley, along with a hint of garlic and lemon juice, elevates this dip to a whole new level of flavor.

Serve it alongside an array of colorful raw vegetables for a vibrant and healthy snack that everyone will love. Whether you're looking to impress at an antipasti spread or simply want a tasty starter, this Miso-Tofu Ranch Dip is sure to be a hit. Plus, it can be made up to three days in advance, allowing you to enjoy your time with friends and family without the stress of last-minute preparations. Dive into this creamy, savory delight and watch it disappear!

Ingredients

  • 0.3 teaspoons pepper black freshly ground
  • tablespoons chives fresh chopped
  • tablespoon parsley fresh chopped
  • 0.5 teaspoons garlic powder 
  • tablespoon juice of lemon fresh
  • 0.5 teaspoons onion powder 
  • servings savory vegetable raw
  • 0.5 cup cream sour
  • ounces spicy tofu soft drained (silken)
  • tablespoons miso white (fermented soybean paste)
  • teaspoons citrus champagne vinegar 

Equipment

  • blender

Directions

  1. Purée 4 ounces drained soft (silken)tofu, 3 tablespoons white miso(fermented soybean paste),1 tablespoon fresh lemon juice, 2 teaspoons
  2. Sherry vinegar or white winevinegar, 1/2 teaspoons garlic powder,1/2 teaspoons onion powder, and 1/4 teaspoonsfreshly ground black pepper ina blender.
  3. Transfer to a mediumbowl; mix in 1/2 cup sour cream,2 tablespoons chopped fresh chives, and1 tablespoon chopped fresh flat-leafparsley. Top dip with more chivesand serve with raw vegetables fordipping.
  4. DO AHEAD: Dip can bemade 3 days ahead. Cover and chill.

Nutrition Facts

Calories113kcal
Protein18.19%
Fat31.59%
Carbs50.22%

Properties

Glycemic Index
29.38
Glycemic Load
4.71
Inflammation Score
-10
Nutrition Score
10.313913117284%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Apigenin
1.08mg
Luteolin
0.01mg
Isorhamnetin
0.05mg
Kaempferol
0.08mg
Myricetin
0.07mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:113.49kcal
5.67%
Fat:4.29g
6.6%
Saturated Fat:1.68g
10.51%
Carbohydrates:15.33g
5.11%
Net Carbohydrates:11.14g
4.05%
Sugar:1.01g
1.12%
Cholesterol:8.48mg
2.83%
Sodium:286.22mg
12.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.56g
11.11%
Vitamin A:4791.3IU
95.83%
Fiber:4.19g
16.76%
Manganese:0.29mg
14.71%
Vitamin C:11.46mg
13.89%
Vitamin K:11.99µg
11.42%
Vitamin B1:0.12mg
8.2%
Phosphorus:77mg
7.7%
Folate:30.57µg
7.64%
Iron:1.28mg
7.08%
Vitamin B2:0.12mg
6.97%
Magnesium:27.46mg
6.86%
Potassium:235.98mg
6.74%
Vitamin B3:1.23mg
6.13%
Calcium:61.09mg
6.11%
Copper:0.12mg
5.95%
Vitamin B6:0.11mg
5.62%
Zinc:0.64mg
4.28%
Vitamin B5:0.23mg
2.28%
Selenium:1.42µg
2.02%
Source:Epicurious