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Dairy Free Corn and Tomato Dip
A creamy corn dip featuring tomatoes and tofu - for a dairy free option that’s still rich, satisfying, and perfect for scooping!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 67 kcal
Ingredients
For the dip:
- 15 ounce can of corn, drained and rinsed, divided (or fresh, see notes)
- ½ cup silken tofu (liquid drained)
- 1 ½ tablespoons lime juice
- 2 cloves garlic
- ¼ teaspoon salt
- 2 tablespoons dairy-free milk (almond, oat, etc.)
- ¾ cup chopped cherry tomatoes
- ¼ cup fresh chopped basil
For serving:
- Tortilla chips, crackers, pita, or sliced veggies
Instructions
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In the bowl of a mini food processor, add ⅔ cup of the corn, tofu, lime juice, garlic, salt, and dairy-free milk. Process until smooth and creamy.
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Add the mixture to a small mixing bowl, then add the remaining corn, the chopped tomatoes, and basil. Stir to combine.
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Enjoy now, or chill for an hour to allow flavors to meld together. Serve with tortilla chips, crackers, or vegetables for dipping.
Recipe Notes
- If you prefer, you can use fresh corn for this recipe. Two small-medium ears of corn will give you around the same amount as a can of corn. If using fresh corn, I recommend adding a little oil to a skillet and then adding the corn (removed from the cob) to the skillet. Cook for about 4-5 minutes, until some of the kernels start to char a little. Then proceed as instructed with the recipe.
- This recipe makes 4-6 servings. The nutrition analysis below is based on six smaller servings.
Nutrition analysis (approximate per serving for dip only): 67 calories, 1.5 g fat, <0.5 g saturated fat, 255 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g sugar, 0 g added sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 3%, Potassium: 4%