Dill Dip
submitted by Bette Lemke
Juice of 1/2 lemon
1/4 t. sugar
1 rounded t. dillweed
1/4 t. sea salt
1 pkg tofu
If firm tofu is used, blend lemon juice, salt, sugar and dillweed with about 2 T. water and then add tofu, pushing down sides of blender with spatula till well mixed. If soft tofu is used, no water needs to be added. Chill to blend flavours. Serve with corn or potato chips.