16 oz. Toffuti Better Than Cream Cheese (or other vegan cream cheese)
3 tablespoon Vegenaise (or other vegan mayo)
4 teaspoon dried minced onion
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
24 oz (or more!) green pimento-stuffed olives, drained
salt and pepper if desired
Chop olives and mix all ingredients thoroughly (I find that a hand blender works perfectly for this). Let the dip sit for 20-30 minutes for the onions to rehydrate. Serve with tortilla chips or pretzels and enjoy!
If you'd like the recipe to be more olive-y, pour in some of the juice from the jar of olives.
This recipe is easily modified by changing the type of olives used. Black olives are great, and I just made a delicious red pepper version using Mediterranean Organic brand green olives stuffed with red peppers.
The olive dip also makes a great sandwich spread. Try a sandwich with olive dip, tomatoes and sprouts!