Miso-Tofu Ranch Dip
['4 ounces drained soft (silken) tofu', '3 tablespoons white miso (fermented soybean paste)', '1 tablespoon fresh lemon juice', '2 teaspoons Sherry vinegar or white wine vinegar', '1/2 teaspoons garlic powder', '1/2 teaspoons onion powder', '1/4 teaspoons freshly ground black pepper', '1/2 cup sour cream', '2 tablespoons chopped fresh chives', '1 tablespoon chopped fresh flat-leaf parsley', 'Raw vegetables']
Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.
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