300 g (1 ¼ cups when blended) soft/silken tofu

1 tablespoon dried dill weed

2 teaspoons dried parsley flakes

2 teaspoons dehydrated onion flakes

1 teaspoon onion powder

¾ teaspoon garlic powder

¾ teaspoon salt

1 tablespoon + 1 teaspoon fresh lemon juice

Fresh or dried dill weed or parsley for garnish (optional)

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Drain the silken tofu and place it in a blender or food processor.
Add dill, parsley, onion flakes, onion powder, garlic powder, salt, and lemon juice.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning, adding more lemon juice or herbs if desired.
Transfer to a bowl and chill in the refrigerator for at least 30 minutes.
Garnish with fresh or dried herbs before serving.

Add nutritional yeast for a cheesy flavor.

Use fresh herbs like chives or basil for variation.

Mix in cayenne or smoked paprika for a spicy twist.

Best enjoyed chilled and fresh; do not freeze.