Ingredients
- 16 oz. Toffuti "Better Than Cream Cheese" (or other vegan cream cheese)
- 3 tablespoon Veganaise (or other vegan mayo)
- 4 teaspoon dried minced onion
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 24 oz (or more!) green pimento-stuffed olives, drained
- salt and pepper if desired
Directions
Chop olives and mix all ingredients thoroughly (I find
that a hand blender works perfectly for this).
Let the dip sit for 20-30 minutes
for the onions to rehydrate. Serve with tortilla chips or
pretzels and enjoy!
If you'd like
the recipe to be more olive-y, pour in some of the juice
from the jar of olives.
This recipe is easily modified by changing the type of
olives used. Black olives are great, and I just made a
delicious red pepper version using Mediterranean
Organic brand green olives stuffed with red peppers.
The olive dip also makes a great sandwich spread. Try
a sandwich with olive dip, tomatoes and sprouts!
Serves: lots!
Preparation time: 5-10 minutes