Veggie Life, Summer 2001: Roasted Red Pepper and Sun-Dried Tomato Dip

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* Exported from MasterCook *

 

ROASTED RED PEPPER AND SUN- DRIED TOMATO DIP

 

Recipe By :Laura Nilsen

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup dry-packed sun-dried tomatoes

1/2 Cup boiling water

2 large red bell peppers -- roasted and peeled

(or 1 8-ounce jar

roasted peppers -- drained)

2 cloves garlic

12 ounces silken tofu

Cayenne -- to taste

1 teaspoon balsamic vinegar

Salt -- to taste

 

1. In a small bowl, pour boiling water

over tomatoes and soak for 10 to 15

minutes. Drain, reserving liquid.

2. In a food processor or blender, process

tomatoes, peppers, and garlic until

smooth. Add reserved soaking liquid,

tofu, cayenne, vinegar, and salt. Process

until smooth. Cover and refrigerate up to

24 hours, for flavors to develop.

VEGAN

PER 1/2-CUP SERVING: 88 CAL (27% from fat), 7g

PROT, 3g FAT, 1Og CARB, 171mg SOD, Omg CHOL,

2.5g FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 74 Calories; trace Fat (4.9% calories

from fat); 2g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 3 Vegetable; 0 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0