Tarragon Dip

1 10.5 oz. package tofu, soft (for dressing) or firm (for dip), drained
1/4 cup olive oil
1/4 cup olive oil
1/4 cup apple cider vinegar
1 large clove of garlic, minced
1/4 tsp. black pepper, freshly ground
1 tbsp. honey
1 tsp. tarragon, dried or 1 tbsp. freshly chopped

In a blender or food processor, whip the first six ingredients for about 1 minute on high speed. Add tarragon and whip for another 30 seconds on medium speed. Refrigerate for at least 1 hour before serving. Serve as a dressing with salad or as a dip with vegetables.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona