GREEK YOGURT DIP
Output: almost 1 l (4 cups) - Preparation time: 10 minutes
Ingredients
- 500 ml (2 cups) Greek yogurt
- 1 clove garlic, chopped
- 60 ml (4 tablespoons) carrots, grated
- 60 ml (4 tbsp.) celery, chopped
- 125 ml (1/2 cup) firm tofu, cubed
- 45 ml (3 tbsp.) white vinegar
- 15 ml (1 tbsp.) mustard
- 1 egg, hard-boiled
- 5 ml (1 tsp.) onion powder
- salt and freshly ground pepper to taste
Preparation
- Blend all ingredients in a food processor. Check seasoning.
