Vegan Roasted Red Pepper Dip

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

Ingredients:

• 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

Directions:

1. Combine ingredients in a food processor and blend until smooth.


2. Cover and chill at least 2 hours before serving.

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