Cilantro Olive Dip/Spread

Marinated sun-dried tomatoes and kalamata olives make this a delicious spread for bread or crackers. And, it is fabulous as appetizer dip served with rainbow radish and carrots sticks. Organic green olives adds to the YUM and Fun. Served on my Vegan Gourmet Getaway Weekend.

Makes: 1 1/4 cups

1/3 cup organic almonds
6 cloves organic garlic
1/2 cup tightly packed cilantro leaves
¼ cup marinated organic sun dried tomatoes (packed in oil)
1 tablespoon organic dark miso
1/4 cup pitted organic kalamata olives
2 tablespoons organic extra virgin olive oil or organic blood orange olive oil
1/4 cup water

1. Place the almonds in a food processor [or blender?] and grind into flour.

2. Add the remaining ingredients and purée until smooth. Adjust the seasonings, if desired.

3. Use immediately, or cover and refrigerates until ready to use.

For a change: Instead of puréeing the ingredients, finely chop the garlic, cilantro, tomatoes, and olives, and stir them into the ground almonds for a chunky-style spread.

Recipe is from Leslie Cerier’s cookbook, Going Wild in the Kitchen, The Fresh and Sassy Tastes of Vegetarian Cooking

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