At first glance, I wasn't sure how the combination of ingredients in the "Cucumber & Green Olive Dip" (page 14) would taste. Made from about equal parts cucumber, green olives, and tofu combined in a food processor, seasoned with garlic, parsley, and lemon, and just a pinch of cayenne to give it a mild kick, the resulting texture is rather soft, and surprisingly the cucumber flavor is more prominent than you would imagine. The recipe notes describe this dip as light and refreshing, and I would agree with that. It also says it is best eaten on the day it is made, but I found it kept pretty well for several days. It was especially nice as a dip for raw veggies and whole grain crackers.
Keeping it "McDougall Friendly" checklist:
ü No changes necessary! J