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Spicy Roasted Pepper Dip with Garlic Pita Crisps*

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Spicy Roasted Pepper Dip with Garlic Pita Crisps*

(see next recipe to make garlic pita crisps)

 

Makes 3 cups

 

 

1 1/4 cups lite silken tofu (firm)

1/3 cup eggless mayonnaise*

4 garlic cloves, peeled

3/4 cup roasted sweet red and yellow peppers (jarred is fine)

2 tablespoons red wine vinegar

1/4 to 1/2 teaspoon Tabasco sauce

2 teaspoons tamari

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

 

Place tofu in food processor and blend.

 

Add tofu mayonnaise, garlic, and peppers and pulse to mix.

 

Add remaining ingredients and pulse until blended, but chunky.

 

Refrigerate several hours or optimally, overnight.

Serve well chilled with crudites or pita crisps.

*Vegenaise or Nayonnaise

Nutrition Analysis: per 3 oz. serving

Calories 28, Protein 2g, Carb 4g, Fiber 1g, Fat 1g, Chol 0.0mg, Calcium

20mg. Sodium 69mg.

 

Calories from protein: 24%

Calories from Carb: 51%

Calories from Fat: 25%

 

 

 

Garlic Pita Crisps

 

12 servings

 

 

12 whole wheat or oat bran pita pockets

granulated garlic

Cooking oil spray

 

Preheat oven to 400ƒ Oil spray baking pan lined with foil.

 

Cut pita pockets into eighths and place on prepared pan.

 

Lightly oil spray top side of pita, and sprinkle with granulated garlic. I

sometimes like to add Gomasio (Sesame & salt sprinkles) Bake 10 minutes.

 

Place under the broiler 3 to 4 minutes, or until lightly browned.

 

Place dip in center of platter or dip tray, surrounded by pita crisps, or

serve alongside several dips in a napkin lined basket.

 

Nutrition Analysis, per serving: 8 pita crisps:

Calories 122, Protein 5g, Carb 25g, Fiber 3g, Fat 1g, Chol 0.0 mg, Calcium

15 mg. Sodium 172 mg.

Calories from Protein: 15%

Calories from Carb: 77%

Calories from Fat: 8%

 

 

 

 

 

 

 

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