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| Tofu? Yeah, but once it's blended, this Tex-Mex-inspired dip shows no sign of tofu as it has already taken on the flavors of roasted red peppers, jalapeno, lime, and cumin. Serve with bread sticks, pita bread or baked tortilla chips. |
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| 1 (7-ounce) bottle |
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roasted red bell peppers, drained |
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| 1 cup |
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reduced-fat firm silken tofu (about 6 ounces) |
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| 1/3 cup |
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1/3-cup fresh parsley leaves |
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| 2 Tbs |
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lime juice |
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| 1 Tbs |
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extra-virgin olive oil |
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| 1/2 tsp |
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salt |
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| 1/2 tsp |
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ground cumin |
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| 2 |
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garlic cloves, crushed |
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| 1 (16-ounce) can |
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cannellini beans or other white beans, rinsed and drained |
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| 1/2 tsp |
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minced seeded jalapeno pepper |
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| 1 |
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Sliced jalapeno pepper |
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| 1 |
Chop bell peppers to measure 1/4 cup, set aside. |
| 2 |
Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. |
| 3 |
Spoon mixture into a bowl stir in reserved 1/4 cup bell peppers and minced jalapeno. |
| 4 |
Cover and chill. Garnish with a sliced jalapeno, if desired. |
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| Servings: 25 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| salt |
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| Amount Per Serving |
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| Calories |
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155.93 |
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| Calories From Fat (27%) |
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42.83 |
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% Daily Value |
| Total Fat 4.78g |
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7% |
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| Saturated Fat 0.65g |
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3% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 16.26mg |
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1% |
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| Potassium 676.88mg |
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19% |
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| Carbohydrates 16.65g |
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6% |
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| Dietary Fiber 3.33g |
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13% |
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| Sugar 2.23g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 13.32g |
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| Protein 12.32g |
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25% |
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