Rating: 3.81 stars
16 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
  • 16 Ratings

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.

Martha Stewart Living, July 2006

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Credit: Elizabeth Watt

Recipe Summary test

Servings:
4
Yield:
Makes about 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.

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  • Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips.

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Reviews

16 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0