Author Jean Morrison
Low-Fat Tofu Dip
I first came across this recipe at a P & C meeting at Bunbury Senior High School when my children attended the school. 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.
Preparation time: 10 minutes
Cooking time: 0 minutes
Quantity: Approximately two and half cups
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150 gm (6 ounces) soft tofu
250 gm (8 ounces) light cream cheese (something fairly firm like Kraft Philadelphia)
1/2 packet taco seasoning
Green capsicum, chopped
2 tomatoes, chopped after removing juice and seeds
Low Fat Cheese, grated
Spring onions, chopped finely
Corn Chips, savoury biscuits or vegie sticks for dipping
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, savoury biscuits or vegies on the side to dip in.
You can also use vegetables cut into finger-sized lengths for dipping. Suitable vegies would be carrots, celery, broccoli and cauliflower pieces, snow peas etc. Try to have colourful vegetables where possible.
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.
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