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Veggie Tofu Dip
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Description
This dip/spread is full of fresh veggies and packs plenty of flavor with none of the calories. For those of you skeptical of tofu, this is a great intro!
Ingredients
- ½ heads Broccoli Cut Small
- 1 whole Red Bell Pepper, Cut Into Chunks
- ½ whole Yellow Onion, Cut Into Chunks
- 2 whole Carrots (Or Handful Baby Carrots), Cut Into Chunks
- 1 package (14-16 Oz.) Tofu (Soft Or Firm)
- ½ cups Ranch Dressing (Or 1/2 Of A 1 Ounce Packet Of Dry Ranch Seasoning Packet)
- 1 pinch Salt To Taste
- 1 dash Pepper To Taste
Preparation
I wish there were a setting “Easier than easy, it’s almost sinful and cheating that this is called a recipe!” … Are you ready?
1. Cut up all the veggies into chunks. Pulse in a food processor until well blended.
2. Add chunks of tofu and the seasonings. Blend until all the veggies are “minced” and the tofu is creamy.
That’s it!
Variations: feel free to add some soft cheese (blue or goat). Plus, these are just the veggies that I typically have leftover in my fridge. Use any veggies you have lying around that need to be used up.
Serve with Triscuit crackers, pita chips, kettle cooked potato chips, use as a dip for a vegetable crudite platter, or as a spread for sandwiches!
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Gammaroobob on 2.2.2010
I am definitely trying this; so G.R.E.A.T. to find some vegetarian recipes! And likewise for it being so darned easy!