Red Pepper Dip

Makes 3 cups

2 12.3-ounce packages low-fat silken tofu
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/3 cup canned roasted red peppers
1 teaspoon chili powder
several dashes Tabasco or other hot sauce (optional)
1/2 teaspoon salt (optional)

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


Per 1/4 cup serving: 24 calories; 0.5 g fat; 0.1 g saturated fat; 19.2% calories from fat; 0 mg cholesterol; 3.7 g protein; 1.3 g total carbohydrates; 0.7 g sugar; 0.1 g fiber; 54 mg sodium; 22 mg calcium; 0.5 mg iron 9.6 mg vitamin C; 146 mcg beta-carotene; 0.2 mg vitamin E

Recipe adapted from The McDougall Quick and Easy Cookbook by John A. and Mary McDougall