This light, refreshing, pale green dip can be served with crackers, chips, or cut-up vegetables. If you prefer a dip with texture, stir in some extra chopped green olives and minced green onion to the finished dip.
Ingredients:
1⁄2 medium English cucumber, peeled, halved, seeded, and chopped
3/4 cup pitted green olives
1 garlic clove, crushed
4 ounces firm tofu, well drained and crumbled
1⁄4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1⁄2 teaspoon salt
1⁄8 teaspoon ground cayenne
In a food processor, combine the cucumber, olives, and garlic. Process until finely chopped. Add the tofu, parsley, lemon juice, salt, and cayenne and process until smooth. Transfer to a medium bowl. Cover and chill for 1 hour before serving. This dip is best if used on the same day that it is made.
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