Asian Peanut Dip from Cooking Light magazine

Serve this with crudites or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucumber and lettuce. When buying peanut butter, be sure to choose the kind labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular peanut butter, but it also doesn't have the trans fatty acids. Instead, it's hight in monounsaturated fat.

1/2 cup natural-style peanut butter
(such as Smucker's)
1/3 cup reduced-fat firm silken tofu
3 Tablespoons light brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days. Yield: 1 cup.