Olive and nut dip
Appetizers Dips Vegan Nuts
Last updated 6/12/2012 1:02:40 AM. Recipe ID 26311. Report a problem with this recipe.
Title: Olive and nut dip
Categories: Appetizers, Dips, Vegan
Yield: 1 Servings
7 oz Tofu
1/2 c Olives, black or green
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
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