Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/chilli-lime-dip/

Chili Lime Dip

Reprinted with permission from the American Association of Kidney Patients, photo credit minadezhda/depositphotos.com

Chili Lime Dip

This dip goes well with toasted pita chips, raw veggies or can be used as a sandwhich spread. You can keep the pita chips in a tin for up to a week.

Ingredients

1/2 cup
Silken tofu™
2 tbsp
mayonnaise
1/2 cup
roasted red peppers from a jar
1 tsp
chili powder
1 tsp
onion powder
1 1/2 tbsp
lime juice
3 tbsp
chopped fresh cilantro (may be replaced by fresh dill or parsley)

Directions

Put all the ingredients in a blender or food processor and blend until smooth, about 30 seconds.
Transfer to a small bowl, cover and refrigerate for a minimum of 30 minutes.

Nutrient Analysis

  • Calories: 304 KCal
  • Protein: 8 g
  • Carbohydrates: 8 g
  • Total Fat: 24 g
  • Sodium: 264 mg
  • Phosphorus: 120 mg
  • Potassium: 480 mg

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