2 Vegetarian Dips (Served W/Crudites & Baguette Bread)

Total Time
10mins
Prep 10 mins
Cook 0 mins

On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean. We ate just 2 things - their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful. Since then I have been fascinated w/that genre & then I found these recipes in the *Almost Vegetarian* cookbook of the Australian Womens Weekly cookbook series. Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home. *Enjoy* !

Ingredients Nutrition

Directions

  1. FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
  2. FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
  3. Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
  4. NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.
Most Helpful

Who needs lobster when this is so good! I made the tomato caper tapenade and it was perfect. The lemon zest gives it a nice fresh flavor. Thanks Twiss!

cookiedog August 17, 2007