MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curry Tofu Dip
 Categories: Low-fat, Mcdougall
      Yield: 1 servings
 
      1 pk Firm lite silken tofu; (10.5
           -oz)
  1 1/2 ts Curry powder
      1 tb Parsley flakes
    1/8 ts Salt (optional)
 
  Combine all ingredients in a blender jar and process until smooth.
  
  Servings: makes
    1 1/4    cups Preparation Time:
        5    minutes Chilling Time:
        1    hour
  
  Recipe Hint:  This is a wonderful dip for raw vegetables. It is also
  one of my favorite dips for artichoke leaves. Prepare the artichokes
  by cutting off the stems. Remove the loose outer leaves and cut off
  the tops. Use scissors to snip off the tops of sharp leaves. Cook in
  boiling water with 1 to 2 tablespoons lemon juice added for about 45
  minutes. After cooking, pull out the center leaves and remove the
  fuzzy centers with a spoon. Also try this dip with asparagus and
  baked potatoes.
 
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