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Ingredients: 12.3 ounces lite firm tofu, drained 1/4 cup fine diced sun-dried tomato 1/4 cup minced green onion 2 tablespoons salsa 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper Two small ripe avocados, peeled, seeded and mashed Directions: Process tofu until smooth. Stir in remaining ingredients. Mix well, cover and refrigerate for several hours. Recipe makes about 3 cups. Serve with baked tortilla chips. Recipe makes 24 servings. Nutrition information per two chips plus 2-tablespoons dip: Calories: 41 Fat: 9g Protein: 1.7g Carbohydrate: 7g |