I just made a really good dip/spread this evening. I based it on a recipe I made before but I couldn't find it again, so I went by memory and winged it a little. So, in a mostly self-serving move I'm posting it here so I can always find it. And so all you other lovely people can try it if you're so inclined.
12-oz block lite soft silken tofu, drained (wrap in clean tea towel and squeeze as much liquid as you can from it)
4 oz 1/3-less-fat cream cheese
1/2 of a 7-oz jar of roasted red peppers, roughly chopped
a tsp or so of fresh basil leaves
scant tsp chopped dried onions
1/2 tsp garlic powder
3/4 tsp kosher salt
1 tsp sugar
dash ground ginger (1/8-1/4 tsp maybe)
1/2 to 1 tsp or so lime juice
Toss it all in your food processor (or blender) and process until smooth. Refrigerate for a couple hours to let the flavors mingle, exchange phone numbers, etc. So far I've had it with wheat thins type crackers and baby carrots, but tortilla chips, pita bread, other veggies would be good with it, too.
I didn't measure anything, so they're all approximations. You can adjust it all to taste.
And now to hit post so I don't lose this recipe like the last one . . . (this one came out better than the one I lost, anyway, so it wasn't all bad)