Non-dairy sour cream veggie dip

12 oz firm silken tofu

2 TBSP umeboshi vinegar (or whatever vinegar you have on hand)

1 TBSP olive oil

1 tsp dry mustard

1/4 tsp minced garlic

1sp dried dill

Blend the tofu, vinegar, olive oil, mustard and garlic in a food processor until smooth. Transfer the sour cream to a container and stir in the dill. Cover and refrigerate at least 2 hrs and up to 2 days.