caper and garlic dip 8 oz soft tofu, drained 2 tsp minced fresh tarragon (or 1 tsp dried) 2 tsp minced fresh chives or green onions 2 large cloves garlic, minced 1 tbs capers, drained 1 tbs stone-ground prepared mustard 1 large bell pepper (green or red) 1. in a food processor or blender, puree tofu. 2. stir in tarragon, chives or onions, garlic, capers and mustard. 3.
cut off top of pepper. remove and discard seeds. fill pepper with dip. 4.
serve at room temperature as a dip or spread, with crackers or vegetables. makes about 1 1/4 CUPS. 40 calories per 1/4 CUP