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Creamy Veggie Dip
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.