Description
Three delicious dips to elevate your entertaining game. Perfect for a casual get-together or a spring feast.
Ingredients
Units
Scale
Dip 1: Spicy Tofu-Lime
- 1/2 block (113 g) tofu, medium-soft
- 1 lime, 1/2 zest and fully juiced
- 1 teaspoon Chinese 5 spice
- 1/2 teaspoon cayenne powder
- 1 pinch of salt
Dip 2: Walnut-Basil Pesto
- 1/4 cups (59 ml) chopped walnuts
- 1/4 cups (59 ml) torn basil
- 3 cloves fresh garlic, smashed
- 2 tablespoons olive oil
Dip 3: Chili-Lime Butter
- 4 tablespoons (113 g) unsalted butter
- 1-2 dried birdseye chili peppers
- 1 lime, juiced
- 1 teaspoon sriracha hot sauce
Instructions
- Spicy Tofu-Lime Dip: Blend the tofu, lime zest, lime juice, Chinese 5 spice, cayenne, and salt together until completely smooth with no lumps. Serve cold.
- Walnut-Basil Pesto: Combine the walnuts, torn basil, smashed garlic, and olive oil in a food processor. Pulse until you reach a rough, chunky consistency. Do not over-process into a smooth puree. Season with salt to taste.
- Chili-Lime Butter: In a small saucepan over medium heat, lightly toast the birdseye peppers for about one minute until the skins start to blister. Add the butter and let it melt completely. Remove from heat, add the lime juice and sriracha, and let sit for at least 10 minutes to steep. Serve warm with the peppers still in the butter.
Notes
- For a smoother dip, strain the blended tofu mixture through a fine-mesh sieve before serving.
- Toasted walnuts offer a richer flavor; for a milder taste, use raw walnuts.
- Leftover dips can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10