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Roasted Red Pepper And Basil Dip

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

Drain the tofu and place between double layers of paper towel in a colander over a bowl.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
4

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