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National Chip and Dip Day is March 23 but you don't have to wait until the food holiday to dive chips into a creamy and delicious vegan dip. This smoky, spicy red pepper dip also partners well with veggies and can be used as a zest sandwich spread.
Vegan Roasted Red Pepper Dip
1 (12 ounce) package soft tofu
2 cups roasted red peppers
1/2 small clove garlic
1/4 cup fresh cilantro
1 cup vegan mayonnaise
Pinch of chipotle powder
Salt and freshly ground black pepper to taste
Combine ingredients in a food processor and blend until smooth.