Tofu Dip
 

I first came across this recipe at a P & C meeting at Bunbury Senior High School where my children attend. 

The recipe not overly rich especially if you use light cream cheese rather than full cream.  Include as much green capsicum, grated cheese and spring onions as you fancy.
 

The links immediately below are not my recipes but you may find them interesting anyway.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Method:

Beat cream cheese until soft.  Add tofu, beat till smooth.  Add remainder of ingredients except for the corn chips.  Mix well.

Serve in a bowl with corn chips on the side to dip in.

Notes:

You can also use vegetables cut into finger-sized lengths for dipping.  Suitable veges would be carrots, celery, broccoli and cauliflower pieces, snow peas etc.  Try to have colourful vegetables where possible.

Food Facts:

Capsicums are from the nightshade family.  They originated in Central and South America.  They come in an amazing array of colours from bright red, yellows, oranges, purples and greens.  Capsicums can be eaten in their raw form or they can be cooked.  They range from very mild spiciness to extremely hot!  Most species of capsicums contain capsaicin which is the chemical that causes the hot burning sensation when they are eaten. they are good sources of vitamin C.