Want a ridculously easy-to-make and delicious dip, fast? Then here's a gift for you, in the form of this incredibly tasty recipe using Aldi's finest pimento-stuffed olives.
I came up with this stupidly simple dip last night, after my dinner date got cancelled due to my friend being sadly ill. I was hunting through the cupboards and fridge looking for something to assemble, and spotted the olives and a pack of silken tofu. And so my recipe was born (although last night I had the dip instead as a sauce, heated up over pasta with steamed kale, mushrooms and some sprouts!).
I have already fallen in love with this olive dip, I have to say, and I can see it featuring strongly in my kitchen repertoire. Not just because it tastes so good, being rich, creamy and with an element of cheesiness from the nutritional yeast flakes, but also because all you have to do is blend the ingredients together and, Bob's your uncle. The ingredients too are very much a 'pantry cupboard collection'. Likely it is you'll have most already in stock and you won't have to run around from store to store to find each one.
And it is just so versatile! You could make some up for a party or as a starter, and if you have any left over, cook up some pasta the next day and have it as a sauce, as I did. Just heat the dip in a small saucepan slowly, though don't let it boil.
When it comes to serving dip-style, just have it with whatever you'd normally have. Toasted pita bread, vegetable crudités, crisps, tortilla chips, and I reckon it would be great with sweet potato wedges, too. As I say, extremely versatile, which is what we want in our busy lives.
Please do let me know if you enjoy this recipe as much as I do! And if you're making it in the gluten-free adaptation, omit the balsamic vinegar (you could use apple cider vinegar instead) and double-check that your mustard brand doesn't contain gluten.
No-Cook Creamy Pimento Olive Dip / Sauce
Makes just over 1¾ cups
125g / ¾ heaping cups pimento-stuffed olives
300g / 10.5oz vacuum pack firm, silken tofu (I used Clearspring Organic Tofu)
1½ tablespoons nutritional yeast flakes
1 tablespoon lemon juice
½ tablespoon French mustard (check if gluten free – I use Asda own brand Mild French Mustard)
½ tablespoon balsamic vinegar (omit if the gluten free recipe is needed)
1 clove garlic
¼ teaspoon white pepper
1. Turn on the food processor and drop in the clove of garlic while the blades are spinning, then do the same with the olives until they are minced. Scrape down, then add the rest of the ingredients and blend until smooth - keep turning your processor off for a break, and scrape down, then turn on, until the dip is creamy.
2. Serve with toasted pita, vegetable crudités, or you can even heat up and pour over pasta and vegetables!
I'm Andrea, and am obsessed with creating fabulous food. After I managed to ditch dieting, the reason Chocolate and Beyond was born, it seemed natural to evolve my site into a foodie blog. More so since I also ditched animal produce to be vegan. Now, I love showing how inventive cruelty-free cooking can be. And sometimes I like to rant, too. I wouldn't be myself otherwise :) x 
Hmmm intriguing...It certainly looks yummy, both as a dip and over pasta. I also have a jar of pimiento-stuffed olives which have been sitting in my pantry for an age. I think it's meant to be!
Posted by: Emma | February 13, 2013 at 09:00 PM
Hi Emma - aha, yes, OBVIOUSLY meant to be :) Did you end up making? Love to hear what you think if so!
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