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