Chipotle Dip
By: Anonymous
Published: Thursday, February 11, 2010 - 5:19pm

Ingredients




1 pkt lite silken tofu (10.5 oz)
2 canned chilpotles (2 to 3)
1 teaspoon adobo sauce from the can or to taste
1 teaspoon honey (1 to 1.5) or brown rice 1 teaspoon rice vinegar or lemon juice

Preparation

1 Assemble ingredients in blender/processor and whir til smooth. Adjust seasonings to taste. Serve with crackers, spread on sandwiches or burgers, or put a dollop on a bowl of gazpacho. 2 VARIATIONS: Instead of using tofu, try non-fat cream cheese (skip the honey), or blend the chilpotles into non-fat mayonnaise. 3 NOTE: Chilpotle con Adobo, or Chiles Chilpotle con Escabeche, is smoked jalapeno in a seasoned tomato sauce. It's usually found in Hispanic marketsor natural food stores and commonly packed in 7 oz cans. The brands I have found so far are Del Monte, Embasa, and Ensanmar. They have all been satisfactory. You can puree them and use them in many recipes that call forchilpotles. 4 NOTES : I've made this dip (posted on the Fatfree list many years ago), and my friends loved it served with chips and veggies. I used the leftovers on veggie sandwiches and veggie burgers instead of mayo. 5 Very tasty and pretty color! 6 Note that the amount of fat for this recipe is determined primarily by the tofu you use. The Mori-Nu lite silken tofu is perfect for any pureed dish. You can use either the extra-firm or firm. Regardless of what tofu you use, when served with lowfat chips, crackers, or veggies, this is within our guidelines.