Green Goddess Dip
A vegan, gluten free, diary free dip that's deliciously healthy and will please all your friends and family. {Adapted from Clean Food, by Terry Walters}
Serves: 2 cups
  • 12 ounces silken tofu*
  • 3 scallions, chopped
  • 3 tablespoons fresh parsley or cilantro
  • 1 tablespoon maple mustard*
  • 1 tablespoon brown rice vinegar*
  • 2 teaspoons mellow white miso
  • 3 tablespoons extra virgin olive oil
  1. Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.
Variations: I had soft silken tofu - for extra firm or firm silken tofu, add water 1 tablespoon at a time to achieve desired consistency. The dip can also be further thinned and used as a salad dressing, or made with 1½ cups great northern or cannellini beans instead of tofu.

*If your kitchen isn't stocked with ingredients like brown rice vinegar - use regular rice vinegar. For maple mustard I used 2 tablespoons of natural honey mustard mixed with one tablespoon of maple syrup. Improvise - it's all good.

Serve with cut up veggies of your choice, pita chips, or toasted pita bread as shown.
Recipe by She's Cookin' | food and travel at