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Roasted Red Pepper and Basil Dip Recipe
|Silken tofu||19 Ounce|
|Garlic cloves||6 Large, unpeeled|
|Roasted red peppers||12 Ounce, drained and patted dry (1 Jar)|
|Packed basil leaves||1⁄2 Cup (8 tbs) (Fresh)|
|Balsamic vinegar||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Calories 122 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.49 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 560.9 mg23.4%
Total Carbohydrates 11 g3.6%
Dietary Fiber 0.46 g1.8%
Sugars 6.3 g
Protein 7 g14%
Vitamin A 73.2% Vitamin C 87.9%
Calcium 6.2% Iron 8.6%
*Based on a 2000 Calorie diet
Place a small plate on the tofu and then place a 1-pound can on the plate.
Refrigerate the tofu for 2 hours.
Meanwhile, in a small nonstick skillet over medium heat, cook the garlic, turning the cloves occasionally, for 12 minutes, or until dark golden brown on most sides and softened.
Remove from the heat, let cool, then peel.
In a blender or food processor, combine the tofu, garlic, roasted red peppers, basil, vinegar, salt, and black pepper.
Process until smooth.