Creamy Yogurt Dip

Similar to Greek tzatziki dip, great for dipping veggies.

Makes about 1 ½ cups.

Ingredients

1 cup plain dairy free yogurt

½ cucumber peeled, seeded, diced

½ tsp. sea salt

¼ cup tofu sour cream

2 TBSP. fresh lemon juice

1 tsp. fresh dill, minced

3 cloves garlic, crushed

Fresh ground pepper, to taste

Directions

Line a strainer with cheesecloth and place over a small bowl.  Add yogurt, cover and place in refrigerator for several hours.

When ready to assemble, place the drained yogurt in a medium bowl.  Add the tofu sour cream, lemon juice, dill, and garlic.  Mix well.  Transfer the cucumber to a strainer and gently squeeze out any excess liquid.  Add to yogurt mixture and mix well.  Season with black pepper.  Cover and refrigerate for at least 2 hours to allow flavor to meld. 

Serve with pita wedges, crackers, bread, or raw vegetables.