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.