In a food processor, combine the cucumber, olives, and garlic. Process until finely chopped.

Add the tofu, parsley, lemon juice, salt, and cayenne and process until smooth.

Transfer to a medium bowl. Cover and chill for 1 hour before serving.

This cucumber and green olive dip is best if used on the same day that it is made.

The light, refreshing, pale green dip can be served with crackers, chips, or cut-up vegetables. If you prefer a dip with texture, stir in some extra chopped green olives and minced green onion to the finished dip.

Do enjoy.

Note: All the nutritional information at HealthxTips.com is based on Carb Manager which has the world’s most comprehensive and accurate database of foods. Nutritional information can vary based on different factors. We encourage readers to make their own calculations based on their actual ingredients. HealthxTips is not responsible for any adverse reactions resulting from the use of the recipe. Always consult your health care provider regarding any health related decisions.

For more information about the nutritional value, please visit Carb Manager.