Date: Thu, 10 Aug 95 15:55:14 CDT
From: judith@utig.ig.utexas.edu (Judith Haller)
Chilpotle Dip
1 10.5 oz package lite silken tofu
2-3 canned chilpotles
about 1 tsp adobo sauce from the can
1 to 1.5 tsp honey or brown rice syrup
1 tsp rice vinegar or lemon juice
Assemble ingredients in blender/processor and whir til smooth. Adjust
seasonings to taste. Serve with crackers, spread on sandwiches or burgers,
or put a dollop on a bowl of gazpacho.
VARIATIONS: Instead of using tofu, try non-fat cream cheese (skip the
honey), or blend the chilpotles into non-fat mayonnaise.
NOTE: Chilpotle con Adobo, or Chiles Chilpotle con Escabeche, is smoked
jalapeno in a seasoned tomato sauce. It's usually found in hispanic markets
or natural food stores and commonly packed in 7 oz cans. The brands I have
found so far are Del Monte, Embasa, and Ensanmar. They have all been
satisfactory. You can puree them and use them in many recipes that call for
kwvegan vegan