Olive and Nut Dip

Recipe Ingredients

7 oz	198g	Tofu
1/2 cup	118ml	Olives - black or green
		Stuffed
1/3 cup	78ml	Nuts - roasted.
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Green onion tops - chopped
1 tablespoon	15ml	Oil
1/4 teaspoon	1.3ml	Sea salt

Recipe Instructions

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"

Source:
Mario Batali

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