This is a big dip for a big day. It makes a lot so you won’t run out. Bold and subtle flavors – crunchy, meaty and smooth textures – make this a perfect party dip for all tastes!

Makes 3-1/2 cups

12.3 oz. Silken-type extra firm tofu, rinsed

1 t. salt

8 oz. container plain veg cream cheese (I used Tofutti brand)

4 t. smoked paprika

2 t. garlic powder

1 t. onion powder

2 t. ground coriander

1/2 t. celery seed

1/2 t. ground allspice

5 t. sugar

lots of freshly ground black pepper

1/2 c. dill pickle relish

1/2 c. finely diced green pepper

1/3 c. finely diced sweet red pepper

1/3 c. finely diced red onion

1/3 c. soy bacon bits

2 T. extra virgin olive oil

1 T. prepared yellow mustard

2 t. liquid smoke

2 t. Tobasco sauce

veg mayo to taste

chopped fresh cilantro for garnish

additional smoked paprika for garnish

additional extra virgin olive oil for drizzle garnish

white tortilla chips

Place tofu and salt into large bowl and mash with potato masher till lumpy.

Add veg cream cheese, working evenly into tofu.

Stir in remaining ingredients, except veg mayo garnishes and tortilla chips, stirring well after each addition.

Adjust for salt and pepper.

Cover and refrigerate till cold.

When ready to serve adjust for salt and pepper again, plus Tobasco sauce. The heat will dissipate over time and you want that hot kick.

Then stir in veg mayo to taste to create a smooth texture that hugs all the ingredients.

Place in serving bowl. Top with chopped cilantro, sprinkle with additional smoked paprika, then drizzle with a little additional extra virgin olive oil.

I like to sprinkle the tortilla chips with smoked paprika as well.

Serve with white tortilla chips. The stronger flavor of the yellow variety will compete with the flavors of the dip.

Notes: Smoked paprika makes this dip stand out from other dips. Shop around for it.

  • The reason we wait to add the veg mayo till the dip has chilled is that if added with the other ingredients it will incorporate too much into the entire product. If the dip is chilled first, and you add the veg mayo at that time, it will coat the other ingredients creating another layer of smooth.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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