2 Vegetarian Dips (Served W/Crudites & Baguette Bread)

• 34 cup sun-dried tomato (drained & chopped)
• 14 cup olive oil
• 14 cup capers (drained)
• 2 garlic cloves (crushed)
• 1 teaspoon lemon rind (grated)
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme (chopped)
• 12 cup sunflower seeds
• 5 ounces tofu (chopped)
• 1 tablespoon olive oil
• 2 12 teaspoons wheat germ
• 12 medium carrot (grated)
• 1 teaspoon fresh dill (chopped)

1. FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced.
2. Top w/a few extra capers as desired.
3. FOR TOFU PATE: Process half the seeds till finely ground.
4. Add tofu, oil + wheatgerm & process till combined.
5. Stir in remaining seeds, carrot + dill.
6. Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
7. NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.

tomato, olive oil, capers, garlic, lemon rind, lemon juice, fresh thyme, sunflower seeds, olive oil, teaspoons wheat germ, carrot, fresh dill

Taken from www.food.com/recipe/2-vegetarian-dips-served-w-crudites-baguette-bread-246457 (may not work)