Roasted Red Pepper-Garlic Dip

Serves: 5
Total Calories: 39
Yield: 1 1/2 Cups


1 red bell pepper
1 (10-ounce) package firm silken tofu (Mori-Nu brand recommended)
2 tablespoons white or yellow miso
1 1/2 tablespoons mashed roasted garlic
1 teaspoon paprika
1/2 teaspoon dried basil
pinch cayenne pepper (optional)


1. Place the bell pepper on a cookie sheet under a preheated broiler about 5 minutes, or until charred on top. Turn over and broil another 3–5 minutes, or until the other side is charred.

2. Remove the pepper and immediately place in a bowl. Cover the bowl with a plate and let the pepper steam for 20 minutes, or until its skin has loosened.

3. When the pepper is cool enough to handle, carefully peel off the charred skin. It should come off easily. Cut the pepper in half and remove the seeds. Cut the halves into strips and place in a blender or food processor along with the remaining ingredients. Process until smooth and creamy. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed.

4. Serve as a dip with crackers or crudités, or add a dollop to pasta, baked potatoes, or cooked vegetables.

This recipe also makes an excellent sauce. Thin it with a little filtered water and gently heat, but do not boil. You may also need to adjust the seasonings.

Nutritional Facts:

Serves: 5
Total Calories: 39
Calories from Fat: 0

This Roasted Red Pepper-Garlic Dip recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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