Chili Lime Dip

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

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.


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


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: 38 KCal

Protein: 1 g

Carbohydrates: 1.5 g

Total Fat: 3 g

Sodium: 25 mg

Phosphorus: 15 mg

Potassium: 51 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 2 tablespoons of dip

Renal and Diabetic Exchanges

1/2 vegetable

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