Ingredients for 2 Vegetarian Dips Served W Crudites Baguette Bread
- 1 cup sun-dried tomatoes
- 4 tablespoons olive oil
- 1/4 cup capers
- 1 clove garlic
- Lemon Rind
- 1 tablespoon lemon juice
- Fresh Thyme
- 1 cup sunflower seeds
- 8 ounces firm tofu
- 1 tablespoon wheat germ
- 1/2 cup grated carrot
- 1 tablespoon chopped fresh dill
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How to Make 2 Vegetarian Dips Served W Crudites Baguette Bread
- **Tomato Caper Tapenade:** Combine 1 cup sun-dried tomatoes (packed in oil, drained), 1/4 cup capers (drained), 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove garlic (minced), and a pinch of salt in a food processor. Process until finely minced.
- Top the tapenade with a few extra capers for garnish.
- **Tofu Pâté:** In a food processor, finely grind 1/2 cup sunflower seeds (or other seeds).
- Add 8 ounces firm tofu (drained), 2 tablespoons olive oil, 1 tablespoon wheat germ, and a pinch of salt to the food processor. Process until well combined.
- Stir in the remaining 1/2 cup sunflower seeds, 1/2 cup grated carrot, and 1 tablespoon chopped fresh dill.
- Serve both dips with an assortment of crudités such as carrot and celery sticks, snow peas, and thin slices of baguette bread.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
4g
Carbs
1g
