Creamy Veggie Dip Recipe

From Dorothy McNett's Recipe Book.

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Creamy Veggie Dip

From Dorothy McNett's recipes at This is also great served with cooked pasta squares in individual soup bowls, drizzled with olive oil and surrounded with fresh baby greens as a wonderful pasta salad.

1 (14 oz) package silken tofu, drained
2-3 tablespoons natural peanut butter
2 tablespoons organic tomato catsup
1/4 to 1/2 teaspoon fine sea salt
1/4 - 1/2 teaspoon chili pepper
2 teaspoons honey

2-3 tablespoons snipped fresh chives or green onions
lots of vegetables for dipping
bread sticks, etc.

In food processor with steel chopping blade in place, whirl the drained tofu, peanut butter, catsup, salt, chili pepper and honey until smooth. Pour into serving bowl, and stir in chives. Garnish the top with more chives and serve as a dip with vegetable sticks, bread sticks, or for artichokes.

Recipe created 2003-06-24.

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