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Corn Dip with Tomatoes and Basil

Recipe photo courtesy of Elizabeth Watt

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

Source: Martha Stewart Living, July 2006
Servings Yield



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How would you rate this recipe?
  • sara_h
    16 AUG, 2010
    This is delicious, but make sure you know your audience. Took it to a potluck last year, and there were too many other chip-dip things competing for attention, and the tofu scared people off. Those brave enough to try it liked it. I'd say the recipe serves more like 6-8.
  • kirsten_cole
    4 JUL, 2010
    This was delicious. I doubled the recipe and added extra corn to make it more chunky. As a matter of fact I added more tomatoes and basil too. I used frozen white corn and white pepper instead of fresh black pepper to have a consistent color. Turned out great!
  • ghaydaa
    13 JUN, 2010
    I will try this recipe to verfy our dinnar thank you
  • ManicCat
    28 JUL, 2009
    I'm excited to try this recipe.
  • ManicCat
    28 JUL, 2009
    I'm excited to try this recipe.
  • Zared
    1 SEP, 2008
    delicious and nutritious, thanks
  • cbau1428909
    22 AUG, 2008
    Softened neufatchel cream cheese or lowfat cottage cheese.
  • bug32
    6 AUG, 2008
    I don't have any tofu on hand. What is a good substitute?

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