Chipotle Dip
Ingredients
150 g tofu
150 g Greek yogurt
4–5 dried red chillies
6–7 garlic cloves
1 tsp black pepper
¾ tsp Kashmiri red chilli powder
2 tbsp fresh coriander
Salt to taste
Method
Soak the dried red chillies in hot water for 10–15 minutes until softened.
Drain the chillies and add them to a mixer.
Add tofu, Greek yogurt, garlic, black pepper, Kashmiri red chilli powder, fresh coriander, and salt.
Blend until smooth and creamy. Add a small splash of water if needed to reach your desired consistency.
Serve immediately or refrigerate in an airtight container.
Approx. Total Macros for the full dip:
Calories: ~260 kcal
Protein: ~32 g
Carbs: ~20 g
Fat: ~8 g
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