8 oz soft tofu, drained
2 tsp. minced fresh tarragon (or 1 tsp. dried tarragon)
2 tsp. minced fresh chives or green onions
2 large cloves garlic, minced
1 Tbs. capers, drained
1 Tbs. stone-ground prepared mustard
1 large bell pepper (green or red)
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In a food processor or blender, puree tofu. Stir in tarragon, chives or onions, garlic, capers and mustard. Cut off top of pepper. Remove and discard seeds. Fill pepper with dip. Serve at room temperature. Makes about 1-14/ cups of dip.
PER TBS: 9 calories; 0.9 gm protein; 0.5 gm fat; 0.4 gm carb.; 11 mg sodium.
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