Happy Birthday Dip

May 18, 2010

How to write about a getaway with some of the coolest, funniest, most interesting, kindest women I have ever known?  A night spent in celebration of a truly special and life-long friend?  On a beautiful island in a beautiful setting?  Not easy.  So how about some photos.  And a win-friends-and-influence-people recipe for dip.

Signs near the farmers’ market in Bayview.

The birthday girl, setting the table for lunch.

The outermost point on the property.  If I had a better lens, you would see a full mountain range in the background.

So many lovely places to sit and enjoy the beauty.

One of the friends brought beads for each of us to make bracelets.  The charm says “Jen Zen”.

4pm yoga was optional.  It was amazing to practice outside.  That is me in the purple shirt off to the right attempting a handstand without help.  (Didn’t happen.)

The grass was perfect for a headstand though.

Jen requested cowgirl attire for dinner.

She was one of the most well-behaved (and beautiful) cowgirls at the party.

(This photo is actually from last week’s yoga retreat.)

And dip!  I made this dip twice in a week and both times it got devoured.    People dig in expecting something mildly sour, as so many dips are, and are surprised by the lusciousness of it.  This dip gets its rich texture from avocado, silken tofu, and yogurt.  The interesting flavor comes from curry powder and mint.  The mix sounds unpromising, but the empty bowls speak otherwise.   Jen’s sister, after learning about the healthy mix of ingredients, told me, “I’ve been dipping delicately since I assumed it was really fattening.  Now I’m going to dig right in!”.

Curried Tofu-and-Avocado Dip
Adapted from Food and Wine
Makes about 2 cups

1 12-ounce box silken tofu
1 large or 2 small Hass avocados, peeled, pitted, and coarsely chopped
1/3 cup low-fat sour cream
1/3 cup low-fat plain yogurt
Zest and juice of 1 lime
1 garlic clove
2 tsp. honey
1½ tsp. curry powder
3 tbsp. chopped mint
Salt and freshly ground pepper.

In a food processor, combine everything except the salt and pepper.  Process until completely smooth, then season the dip to taste.  Chill until cold.  This dip will keep for two days in the refrigerator, but the top layer will turn brown-ish because of the avocado.  I suggest storing it in a cylinder-shaped container (such as a large yogurt container) which has a smaller top surface area.


  1. I’m so lame, I forgot to even ask you about this trip! It looks like amazing girl time!

    Comment by Julie — May 18, 2010 @ 4:16 pm

  2. Love it Dana! The photos say it all…

    Comment by Viviane Bauquet Farre / food & style — May 18, 2010 @ 4:28 pm

  3. First of all, amazing handstand. Second, this dip sounds so different. I am so tired of my typical hummus and am looking for something lighter than ‘cheesey’ these days. Thanks for the idea!

    Comment by Sara — May 18, 2010 @ 5:00 pm

  4. Sooo lovely…thanks for sharing these! And I can def vouch for that yummy dip :)

    Comment by Vicki Wilson — May 18, 2010 @ 6:43 pm

  5. I am all over this dip! I love it when healthy things taste so good. And now you are guilting me with you headstand photos to go home and do yoga!

    Comment by fresh365 — May 18, 2010 @ 6:56 pm

  6. I spend a fair portion of my life searching for new and interesting dips (I know it’s a strange thing to dedicate myself to. But I really like dips.) This looks fantastic. Love that luscious hue!

    And what a fun “retreat” you had! I love it when girls come together like this and just celebrate.

    In response to your comment, the sauce on my tofu was really sweet but I have this extra salty soy sauce that I used for it. It’s like soy sauce on crack. So that cut it a lot. Not for the faint of heart, that’s for sure.

    Comment by Joanne — May 18, 2010 @ 7:34 pm

  7. Looks like you had a super weekend! Awesome handstand and beautiful setting. Love the idea of making bracelets with a group like that. Usually don’t have time to make much in the appetizer department, but this looks very light and different. Beautiful color, too. Thanks for sharing!

    Comment by Mara — May 18, 2010 @ 8:31 pm

  8. Dana, your pictures are terrific and I am sooo happy to have the secret recipe. I must say you captured the grounds and event in a very special way and I am still reeling from all you inspiring women. K

    Comment by Kristin Lasher — May 19, 2010 @ 4:44 pm

  9. What a magical looking day! Sunshine, yoga, great food, friends…not sure I could imagine anything better. Lovely post!

    Comment by Megan Gordon — May 19, 2010 @ 10:26 pm

  10. The recipe looks great, but what really impressed me is how fit you look in the headstand photo. I want a body like Dana when I grow up!

    Comment by Katie @ goodLife {eats} — May 19, 2010 @ 10:36 pm

  11. I love that comment from Jen’s sister, I bet that made you smile. Sounds like one to try. Picnic food definitely :)

    Comment by Jacqueline — May 19, 2010 @ 10:55 pm

  12. Dana, your body is SICK. Nearly forty with two kids? No one would believe it!!

    Comment by Hilary — May 20, 2010 @ 10:23 am

  13. That ‘chicks’ sign makes me wonder, Dana, “why don’t you have a little coop for a chicken or two yet?” :) I’m sure the boys would love it and you’d get some egg production out of it!

    Comment by Regan Zee — May 20, 2010 @ 8:48 pm

  14. Mmm can’t go wrong with avocado in a dip!

    Comment by Ashley — May 23, 2010 @ 6:41 am

  15. Wow, those pictures are great. It looks like such a nice, relaxing way to spend time living.

    Comment by Anita — May 23, 2010 @ 8:56 pm

  16. That sounds amazing, I love avocados. Not familiar with silken tofu though (I live in Europe)..could you describe how it differs (if at all) from regular ol’wrinkly tofu?

    Comment by Inka — March 6, 2011 @ 9:17 pm

  17. […] For lunch, get in the orange and green spirit with an avocado stuffed sweet potato, or dunk you favorite veggies into an easy avocado-tofu dip. […]

    Pingback by Go Green without Food Coloring this St. Patrick's Day — March 17, 2012 @ 1:36 pm

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