Tofu Olive and Nut Dip

[Guest guest]

Tofu Olive and Nut Dip

 

7 ozs. firm tofu

1/2 cup olives, black or green stuffed

1/3 cup nuts, roasted

3 tbsps. lemon juice

1 tbsp. green onion tops, chopped

1 tbsp. oil

1/4 tsp. salt

 

Chopped or slivered nuts may be roasted in a dry pan

in a preheated oven at 300 degrees for 4 to 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 can be roasted in a

preheated oven at 350 degrees for 6 to 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 to 6 days refrigerated.

 

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