An addition to the book!

Mom was a big fan of dips and hors d'oeuvres, so I definitely would have shared this recipe with her - so I'm sharing it with you.

I've made this twice in the last week - I just found the recipe in a Cooking Light cookbook that I borrowed from the library - and both times it was a huge hit.














Asian Peanut Dip

1/2 Cup natural-style peanut butter
1/3 Cup reduced-fat firm silken tofu
3 Tablespoons light brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender or food processor and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days. Yield: 1 Cup (serving size: 2 Tablespoons - 122 calories)

I served it with celery sticks. It's like peanut butter & celery only way better, with an asian twist and a little touch of heat.

Pam, I can see you turning up your nose at the tofu, but don't! You don't taste it - it just thickens the dip and makes it more dippy and less sticky! Also, don't worry about all the natural-style / low-sodium labels - just use what you have. The only thing you might have to go buy is a block of tofu - it's easy to find right in the natural food section.

Also, you should just go ahead and double the recipe when you make it - it's that good.

Sorry I didn't take a picture, because I served it on a bamboo cutting board piled with celery and the dip in a bright red bowl - it was super cute!

* then I went to the cooking light website and found a picture, plus this suggestion:

Serve this dip with crudités or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucmbers, and lettuce.