Olive And Nut Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Appetizers, Spreads, Vegan | 1 | Servings |
INGREDIENTS
| 7 | oz | Tofu |
| 1/2 | c | Olives, black or green |
| stuffed | ||
| 1/3 | c | Nuts, roasted. |
| 3 | T | Lemon juice |
| 1 | T | Green onion tops, chopped |
| 1 | T | Oil |
| 1/4 | t | Sea salt |
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" Posted by Anne MacLellan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 222
Total Fat: 25.7g
Cholesterol: 0mg
Sodium: 359.1mg
Potassium: 326.3mg
Carbohydrates: 7.7g
Fiber: 1.1g
Sugar: 2.3g
Protein: 19.9g