Olive and Nut Dip
VN, GF

Ingredients

7 oz tofu
1/2 cup olives, black or green stuffed
1/3 cup nuts, roasted
3 tbs lemon juice
1 tbs green onion tops, chopped
1 tbs oil
1/4 tsp sea salt

Directions

Combine everything in a food processor until smooth. Chill and serve.  Keeps 3 - 6 days refrigerated.

HOME ROAST NUTS

Chopped or slivered nuts may be roasted in a dry pan in a preheated oven at 300 F for 4 - 8 minutes, depending on the size of the nuts and how thinly they are layered.  Stir them every minute or so and turn them as needed until lightly browned and hot. Whole nuts like almonds and hazelnuts (filberts) can be roasted in a preheated oven at 350 F for 6 - 10 minutes. Use these in recipes, as a garnish or a snack. Store in the refrigerator.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Winter, 1999

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