Ingredients

• 4 ounces drained soft (silken) tofu
• 3 tablespoons white miso (fermented soybean paste)
• 1 tablespoon fresh lemon juice
• 2 teaspoons Sherry vinegar or white wine vinegar
• 1/2 teaspoons garlic powder
• 1/2 teaspoons onion powder
• 1/4 teaspoons freshly ground black pepper
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• Raw vegetables

Instructions

1. Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
2. DO AHEAD: Dip can be made 3 days ahead. Cover and chill.