I brought this delicious dip to a Labour Day BBQ this week. It was yummy with a little bit of a kick and a beautiful bright green colour. I served with the surplus cherry tomatoes from the garden and a bunch of locally grown carrots I purchased from the market. Absolutely addictive. Next time I might try to use lime juice in place of the lemon juice since lime goes so well with cilantro and I think it is a bit sweeter.

1/4 cup scallions chopped
1/4 cup fresh parsley chopped
1/4 cup fresh cilantro chopped
3-4 garlic cloves, minced
1/4 lemon juice
1 cup medium firm tofu (not silken style)
1-2 tsp hot sauce to taste
salt and pepper to taste

Blend first 4 ingredients in a food processor or blender until very smooth. Gradually add the tofu a bit at a time and blend each addition until very smooth before adding more. Season with salt, pepper and hot sauce.
Serve with fresh cut veggies or crackers.
Makes about 1 1/2 cups