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Roasted Red Pepper Dip
Soyfoods

Ingredients:
Courtesy of MSPC’s Put A Little Soy In Your Life cookbook Makes five cups 12 sundried tomato halves, not in oil 1 cup hot water 2 cans (15 ounces each) soybeans; or 3 cups soaked and cooked dried soybeans 6 ounces firm silken tofu 2 tablespoons minced garlic 1 teaspoon ground cumin 1 teaspoon oregano 1/3 cup spicy hot salsa 1 jar (7 ounces) roasted red peppers, drained

Instructions:
Soften sundried tomatoes in 1 cup of hot water until soft. Drain well. In food processor, process soybeans and tofu until coarsely chopped. Add garlic, cumin, oregano, tomatoes, salsa and roasted red peppers. Continue to blend in food processor until fairly smooth, yet thick like a dip. Refrigerate. Serve with vegetables, pita bread, tortillas, bagel chips, or hollowed-out bread.

4/4/2013