Red Pepper Dip

Prep: 10 minutes

Serves:Makes 2 cups


  • 16 ounce package fresh tofu, drained
  • 2 tbsp lemon juice
  • 1 tbsp cider vinegar
  • 1/3 cup jarred roasted red peppers
  • 1 tsp chili powder
  • several dashes Tabasco Sauce
  • 1/4 tsp salt (optional)


Combine the tofu, lemon juice, and vinegar in a food processor. Process until smooth. Add the peppers and chili powder. Process for several minutes until very smooth and creamy. Add Tabasco and salt.

Hint: Roasted red peppers are sold in bottles in the supermarket. This dip keeps well in the refrigerator for several days, if it lasts that long in your house! Use as a dip for raw vegetables or fat-free chips. Use as a spread for crackers or bread. This is also good on baked potatoes.