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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.

More Vegan Recipes

Vegan breakfast burrito
Broccoli and seitan stir-fry
Stir-Fry Vegetable Pizza

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