Lemony Tofu-Herb Dip

Ingredients:
- 4 ounces drained silken tofu
- 1/2 cup full-fat Greek yogurt
- 1 cup parsley leaves
- 1/4 cup chopped chives
- 3 drained boquerones (white anchovies) or oil-packed anchovies, drained and rinsed
- 1/2 teaspoon finely grated fresh garlic
- 1/2 teaspoon finely grated lemon zest plus 1 tablespoons fresh lemon juice
- Kosher salt
- Pepper
- Radishes and cucumber sticks, for serving

Directions:
- In a blender, combine the tofu, yogurt and 2 tablespoons of water and puree until smooth, scraping down the side.
- Add the parsley, chives, boquerones, garlic and lemon zest and juice and puree until smooth and well blended.
- Season with salt and pepper.
- Serve the dip with radishes and cucumber sticks.