Spinach Olive Dip & Homemade Tortilla Chips
1/4 block Firm Tofu
1/2 cup frozen (thawed) spinach
1/4 cup cooked broccoli (cooled)
1 cup Veganaise
1/4 cup Dayia Shredded Cheddar
1 tablespoon of olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 Soft tortillas (wheat preferred)
1/2 can black olives pitted
Put all ingredients (except the tortillas and black olives) in a food processor and blend until smooth. Put in fridge.
Cut tortillas with a pizza slicer into 6-8 even pizza sized wedges. Sprinkle with salt and and pepper and bake on 350 degrees until just turning brown, turning them once or twice to check coloring.
While the tortillas are cooking, slice the black olives in round slices and add them to the dip and stir.
It tastes 1,000,000 times better than it looks!!! The Dayia cheese makes it have little lumps in it. None vegan people liked this dip!!