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Olive Dip

  By Mark W. Reinhardt  

October 26, 2015

This classic dip is a tasty addition to any get together and a must try recipe for olive lovers.

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1 can pitted black olives (about 14oz. or 1½ cup), or equal parts kalamata olives & black olives

¾ cup chopped walnuts, toasted

2 T Vegenaise (or other brand) vegan mayonnaise

3 T Tofutti (or other brand) vegan sour cream

½ tsp. dried thyme

1/8 tsp. ground black pepper

1/8 tsp. salt (omit salt if using kalamata olives)

1 clove garlic

1 tsp. dried minced onion


Toast walnuts in a pan on the stovetop over medium heat, stirring often, until they are brown. (Toasting brings out the flavor in the nuts.)

Let cool.

Blend all ingredients well in a food processor.

Chill in the refrigerator until serving.

Serve with crackers or warm bread. (This also makes a good sandwich spread.)



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