Cucumber and Green Olive Dip
Serve this healthy vegan dip with carrot or celery sticks, or on toasted gluten-free bread!
Instructions
4 steps1
In a food processor, combine the cucumber, olives, and garlic. Process until finely chopped.
2
Add the tofu, parsley, lime juice, fresh parsley, salt, and cayenne, and process until smooth.
3
Taste the mixture, and add more salt or lime juice if desired.
4
Transfer the contents to a medium bowl. Cover and chill for one hour before serving.
Recipe Notes
Ideally this dip is served cold, and is best eaten on the same day that it is prepared.
