Red Pepper Dip
Serves: Makes 2 cups
Prep Time: 10 min
Cook Time: 10 min
1 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.