This spicy dip goes especially well with vegetables, such as Belgian endive and celery sticks, and its pale orange hue looks attractive in a bowl. Extend the vegetable theme by serving it in a hollowed-out bell pepper - slice off the stem end and remove the seeds. It also makes a tasty topping for cooked rice.
16 oz Tofu, soft, drained and cut into 1" cubes
1/2 cup Hannaford Inspirations Mango Chutney
1/2 teaspoon Spice, curry, powder
1 each Finely chopped scallions, both white and green parts