Recipe Archives->Vegetarian->Tofu Olive Dip
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Olive and Nut Dip
Yield: 1 servings
8 ounces tofu
1/2 cup olives, black or green
1/3 cup nuts, roasted
3 tablespoons lemon juice
1 tablespoon green onion tops, chopped
1 tablespoon oil
1/4 teaspoon sea salt
Combine everything in a food processor until smooth. Chill and
serve. Keeps 3-6 days refrigerated.
Printable version: tofu-olive-dip.txt.
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