Creamy Cucumber Dip

Makes 6 1/4-cup servings

Serve this cool, creamy dip with wedges of pita bread or pita chips and fresh vegetable slices.

1 medium cucumber
8 ounces firm silken tofu
2 tablespoons lemon juice
1 medium garlic clove, minced
¹/₄ teaspoon salt
¹/₈ teaspoon ground coriander
¹/₈ teaspoon ground cumin
¹/₄ cup finely sliced red onion

Peel, seed, and grate cucumber. Let stand 10 minutes. In a blender, combine tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth. Squeeze cucumber to remove excess moisture, then place into a medium serving bowl with onion. Stir in the blended mixture. Chill 2 to 3 hours.

Per 1/4-cup serving

• Calories: 32
• Fat: 1.1 g
• Saturated Fat: 0.2 g
• Calories from Fat: 31.8%
• Cholesterol: 0 mg
• Protein: 2.9 g
• Carbohydrates: 2.7 g
• Sugar: 1.3 g
• Fiber: 0.4 g
• Sodium: 114 mg
• Calcium: 20 mg
• Iron: 0.5 mg
• Vitamin C: 2.8 mg
• Beta Carotene: 19 mcg
• Vitamin E: 0.1 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.