My dad loves this dip that is sold at the supermarket. To its credit, it is delicious and creamy with a great horseradish kick. That’s great but it is full of unecessary ingredients such as corn syrup, gelatin, MSG, and artificial flavors. I decided to make a healthier version of this dip (and I am still working on perfecting it) so that he can enjoy it in moderation. Feel free to make modifications to your liking. Also, you will notice that this is NOT vegan. I can’t justify using “fake” sour cream so I used a good quality dairy sour cream. Here is the recipe. It’s fabulous as a dip but could be served alongside of roasted veggies, on top of a baked potato, and endless other applications.
Dad’s Horseradish Dip
1 pkg. silken firm tofu
1 8 oz. container sour cream
1 6 oz. jar of plain horseradish
1 pkg. low salt veggie soup/dip mix (1/2 if it’s a large pkg.)
1-2 tsp. Worcestershire Sauce
salt and pepper to taste (if needed)
Blitz it all in a food processor until smooth. Make sure you scrape down the sides of the processor and run it once again. Enjoy!