Oliva-Tofu-Pecan Dip

First Christmas Party of the season tonight:

Didn't have a whole lot of time last night and wanted something that I could mix up ahead of time, so I brought this super-mega-easy-yummy dip, and some rather generic crackers. My mom actually gave me the recipe a few years back - Good stuff!!

No one asked or cared if it was vegan and the bowl was cleaned out when I left so I guess that's a good sign. Seriously, this is my stand-by when I need a 'spread' sort of thing and have to impress omnis. It's good with celery and carrots or in a sourdough bread bowl too.

Olive-Tofu-Pecan Spread

1 cup firm tofu, mashed fine with a fork

1/3 cup pecans, ground fine but not totally into powder, in food processor or blender

2/3 cup black olives, chopped (you can use a couple Tbsp. kalamata olives if you want extra tang and saltiness, but it's good with standard old black olives too).

1/2 cup finely chopped celery

1/4 finely chopped onion (or chop celery and onion in food processor)

1 1/4 tsp onion powder

1/4 tsp. garlic powder

1/2 tsp. seasoning salt

1/2 cup Vegannaise (or equal parts Tofutti Sour 'Cream' and vegan mayo)

Mix ingredients well. Enjoy! That's it!