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  • Prep-time: / Ready In:
  • 2 cups

This five-ingredient vegan dip comes together in a flash and delivers ranch flavor without all the fat and cholesterol. Silken tofu helps form the creamy base, while tangy fresh dill and aromatic scallions brighten things up. Serve this delicious plant-based dip alongside Buffalo cauliflower, crudités, or vegan pizza.

creamy dill dip in a white bowl with a metal spoon resting in the dip


  • 12-oz. package extra-firm lite silken tofu
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh dill
  • ¼ cup sliced scallions
  • ½ cup to ⅔ cup unsweetened, unflavored plant-based milk


  1. In a blender or food processor place tofu, mustard, dill, and scallions. Cover and blend until mostly smooth, gradually adding plant milk to reach dipping consistency. Chill until ready to serve.

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(5 from 1 votes)
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Megan5 months ago
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I’m a big fan of this, even though I accidentally used plant milk with added sugar, which I really don’t recommend. However it still turned out great with the addition of nutritional yeast, salt, and garlic powder. I like to put it on brown rice cakes with tomato on top.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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