Name: Cucumber and Green Olive Dip
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: ½ English cucumber, peeled, seeded, and chopped; ¾ cup pitted green olives; 1 clove garlic, grated with a Microplane; 4 oz extra-firm tofu, patted dry; 1 Tbsp fresh lime juice; 2 Tbsp fresh parlsey, finely chopped; ½ tsp Kosher salt, or more to taste; 1/8 tsp ground cayenne pepper

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5 from 1 vote

Cucumber and Green Olive Dip

Created by: Andy Gildersleeve Cuisine: Gluten-Free Recipes Courses: Appetizer, Lunch & Dinner, Sauces, Dips & Condiments, Side Dishes, Snacks

Difficulty: Beginner Prep Time 10 mins Total Time 1 hr 10 mins

Servings: 8

Description

Serve this healthy vegan dip with carrot or celery sticks, or on toasted gluten-free bread!

Ingredients

½ English cucumber, peeled, seeded, and chopped
¾ cup pitted green olives
1 clove garlic, grated with a Microplane
4 oz extra-firm tofu, patted dry
1 Tbsp fresh lime juice
2 Tbsp fresh parlsey, finely chopped
½ tsp Kosher salt, or more to taste
¹⁄₈ tsp ground cayenne pepper

Instructions

In a food processor, combine the cucumber, olives, and garlic. Process until finely chopped.
Add the tofu, parsley, lime juice, fresh parsley, salt, and cayenne, and process until smooth.
Taste the mixture, and add more salt or lime juice if desired.
Transfer the contents to a medium bowl. Cover and chill for one hour before serving.

Note

Ideally this dip is served cold, and is best eaten on the same day that it is prepared.

Keywords: cucumber, dips, spreads, snacks, vegan, vegetarian, gluten-free, healthy

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Cucumber and Green Olive Dip

Cucumber and Green Olive Dip

Description

Ingredients

Instructions

Note

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