Recipe: Soybean Salsa Dip and Caramel Dip

SOYBEAN SALSA DIP

1 (15 oz.) can black soybeans, rinsed and drained

1 (15 oz.) can yellow soybeans, rinsed and drained

1 (15 oz.) can Mexican-style corn, drained

2 (10 oz) cans diced tomatoes and green chilies

1 cup chopped green onion

Combine, black soybeans, yellow soybeans, Mexican-style corn, diced tomatoes with green chilies and green onion. Chill. Serve with soy chips and tortilla chips. Makes about 5 cups

CARAMEL DIP

6 ounces silken tofu

1 cup brown sugar

1 ½ teaspoons lemon juice

¼ teaspoon salt


Place tofu, brown sugar, lemon juice and salt in blender. Blend until smooth and creamy. Serve with apples, pears and other fresh fruits. Makes about 1½ cups.
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