Title: Olive and nut dip
 Categories: Appetizers, Dips, Vegan
      Yield: 1 Servings
 
      7 oz Tofu
    1/2 c  Olives, black or green
           -- stuffed
    1/3 c  Nuts, roasted.
      3 tb Lemon juice
      1 tb Green onion tops, chopped
      1 tb Oil
    1/4 ts Sea salt
 
  Home Roast nuts: Chopped or slivered nuts may be roasted in a dry pan
  in a preheated oven at 300F 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 350F for 6-10 minutes. Use these in recipes or as a garnish
  or a snack. Store in the refrigerator for up to several weeks.
  
  Combine everything in a food processor until smooth. Chill and serve.
  Keeps 3-6 days refrigerated.
  
  Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan