| previous | next |
Title: Olive and Nut Dip
Categories: Vegetable Spread
Yield: 1 Servings
| 7 | oz | Tofu; regular, up to 8 oz |
| 1/2 | c | Olives, black; or green stuffed |
| 1/3 | c | Nuts; home roasted* almonds, cashews, hazelnuts or pecans |
| 3 | tb | Lemon juice; up to 4 Tbsp |
| 1 | tb | Green onion; tops, chopped or chives, up to 2 Tbsp |
| 1 | tb | Oil, natural |
| 1/4 | ts | Sea salt |
*to 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.
SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan Submitted By ANNE MACLELLAN On MON, 11-08-93 (11:52)
| previous | next |