Black and White Aioli Dip
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:41pm

Ingredients




2 cloves garlic
1/4 cup extra virgin olive oil
12 ounces soft tofu
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt or to taste
freshly-ground black pepper to taste
1/4 cup oil-cured black olives, pitted and cut into slivers
1/8 cup small capers, drained

Preparation

1 Peel and mince the garlic. Add the oil, tofu, lemon juice, salt and pepper and process until very smooth. Taste and adjust the seasonings. Transfer to a bowl. 2 Stir in the olives and capers just before serving,

About


Serve with crackers or crudites. From The Natural Gourmet by Annemarie Colbin.