A shot of what looks like minced egg salad.
Party Like It’s Portland Dip. Photo by Holland Weekly.

Party Like It’s Portland Dip

By Kathleen Schenck
First published February 28, 2019

If you’ve been to Portland and were lucky enough to be invited to a house party, chances are this dip was on the table. The original hails from the Eugene area, but Michigan is far from Oregon, and you can save some cash by making it at home.

I will not waste too much time arguing how delicious this is given that it’s made from tofu. Haters gonna hate. But it is absolutely scrumptious, and addictive.

Yield: Makes 4 cups

Prep: 30 min. plus fridge time, if desired


1  14 oz. pkg. firm tofu

2 ribs of celery

4 Tbsp. parsley leaves

1/3 medium sweet onion

1/4 red bell pepper

2/3 cup mayonnaise of choice (vegan options are fine to use here)

2 tsp. mustard

2 tsp. nutritional yeast

1 tsp. turmeric

Pinch cayenne pepper

Salt to taste (see note in Instructions)


Drain the tofu and press while getting other ingredients ready. Use a food processor for veggies. Don’t obliterate them because you still want some crunch. Mix the mayo, mustard and spices in bowl. Crumble tofu in. Stir, then take about 2/3 of that mixture and food process it till smooth. Add that back in along with veggies. Chill in fridge for a couple hours. Salt to taste once it comes out of fridge. (Note: Not before. I made that mistake and it was way too salty. And I like salt.) I eat this with melba crackers cuz I love melba crackers. But can be eaten as a dip for carrots, spread on toast like egg salad, you get the idea. It’s yummy. I’m not messing around. There are displaced Oregonians who pine for this stuff in exotic locales like Madison, Wisonsin and Topeka, KS.

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