I’m in the process of posting a lot of my recipes. I think this is something my mom made.
2 cups tofu sour cream
3/4 cup finely chopped pimiento-stuffed green olives
3/4 cup finely chopped celery
1/4 cup finely chopped green peppers
3 tablespoons finely chopped green onion
2 tablespoons lemon juice
2 teaspoons curry powder
1/2 teaspoon salt
Dash of hot pepper sauce
1/2 teaspoon vegan worcestshire sauce
2/3 cup crushed rich round crackers (16 crackers)
2 tablespoons vegan butter substitute, melted
Line a 3 cup bowl with plastic wrap
In a bowl combine sour cream, olives, celery, green pepper, onion, lemon juice, curry, salt and sauces
In another bowl combine crackers and vegan butter. Spoon 1/3 of the sour cream mixture into the lined bowl. Sprinkle with half the crumbs. Repeat layers, ending with sour cream mixture.
Cover and chill several hours or overnight. To serve, turn out the serving plate and remove wrap. Garnish with additional olive slices. Serve with crackers.