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Curry & Tofu-Pepper Double Dippers

Curry Dip Ingredients 8 ounces soy cream cheese

1 teaspoon curry powder

3/4 teaspoon curry powder

Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu

3/4 cup drained roasted red bell peppers (6 ounces)

1/2 cup tomato paste10 kalamata olives, pitted *

2 tablespoons vegetable oil

2 teaspoons lemon juice

1/4 teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives – blend in before serving1 (3.5-ounce) package roasted garlic & onions soy crisps

Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.)In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth.Serve both dips with soy crisps.

Notes Serves 8.

Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip):

171 Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium

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