Herbal Sandwich Spread
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"Especially good served on whole wheat, rye or pumpernickel bread, or even on crackers."
1 package (8 ounces) tofu, drained, rinsed and mashed
2 tablespoons reduced-calorie mayonaise
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried dillweed
2 green onions, sliced
1/4 cup chopped green pepper
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped dill pickle
In medium-size bowl, combine tofu, mayonaise, celery salt, pepper, mustard, and dillweed, stirring until
blended. Add green onions and remaining ingredients to tofu mixture, stirring gently. Cover and store in
refrigerator until ready to serve. Yield: 12 servings, 2 tablespoons each.