This spicy and tart dip offers a tasteful way to start a meal or spark a conversation, blending nutritious soybeans with fat-free yogurt and bold Southwest flavors. The chipotle peppers — slow-smoked jalapeños that deliver warming, flavorful heat rather than painful burn — provide a pleasant kick that’s beautifully tempered by the creamy yogurt and tofu. As a champion of absorbing flavors, tofu helps create this protein and vitamin-rich dip that works wonderfully as an interest-getting alternative to mayonnaise on sandwiches.
Yield: 16 (3 tablespoon) portions
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Recipe Ingredients:
1 block firm tofu
1/2 cup roasted red bell pepper
1 teaspoon fresh garlic, minced
1 teaspoon chipotle pepper in adobo
1 tablespoon lemon juice
3 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 tablespoon and 1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
2 pinches nutmeg
6 tablespoons nonfat yogurt
Instructions:
Place all ingredients into a food processor and puree until smooth.
Nutritional Data: calories 28, total fat 1.3g, sat fat 0.2g, cholesterol 0.4mg, sodium 34.1mg, carbohydrates 2.0g, fiber 0.4g, sugars 0.6g, protein 2.6g
Created by Chef Edwin Cabrera, Copyright © AdventHealth Press
