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!
That sounds really flavorful!
Yay tofu! We’ve yet to use it in a dip. Gotta try it.