posted by Connie 04-18-103 2:17 PM
Spicy Roasted Red Pepper, Tofu and Bean Dip
Source: Cooking Light magazine = Yield: 2 1/2 cups
Once blended, this Tex-Mex-inspired dip reveals no sign of tofu; it's already taken on the flavors of roasted red peppers, jalapeno, lime, and cumin. Serve with breadsticks, pita bread, or baked tortilla chips.
1 (7-ounce) bottle roasted red bell peppers, drained
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeno pepper
Sliced jalapeno pepper (optional)
Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish with a sliced jalapeno, if desired.
Serving size: 1/4 cup
Nutrition Facts-Yield: 2 1/2 cups Facts per Serving
Calories: 76, Fat: 2g, Carbohydrates: 10g, Cholesterol:0mg, Sodium:244mg, Protein: 4g, Fiber:1g