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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!

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