SPICY ROASTED PEPPER DIP

Makes 3 cups

1 1/4 cup lite silken tofu (firm)
1/3 cup tofu mayonaise*
4 garlic cloves, peeled
3/4 cup roasted sweet red and yellow peppers (drained)
2 tablespoons red wine vinegar
1/2 teaspoon Tabasco sauce
2 teaspoons tamari
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Place tofu in food processor and blend. Add tofu
mayonaise, garlic, and peppers and pulse to mix.

Add remaining ingredients and pulse until blended, but
chunky. Refrigerate several hours or optimally,
overnight. Serve well chilled with crudites or pita
crisps.