Garlic Walnut Dip Recipes

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GARLIC WALNUT DIP



Garlic Walnut Dip image

This unusual, very inexpensive, quick, and easy dip or sauce uses whole wheat toast crumbs and walnuts for body. The flavor comes from our favorite--garlic, lemon juice and olive oil. It can be used as a sauce for fish or spooned over slices of fresh mozzarella and tomatoes. Serve it in a small bowl surrounded by red pepper and zucchini strips. Top it with chopped toasted walnuts or parsley. Imagine you are in Greece!

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 1 Dip

Number Of Ingredients 8

3 slices whole wheat bread, toasted
1/4 cup walnuts
4 garlic cloves, chopped
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
3/4 cup water
2 tablespoons fresh parsley leaves
salt and pepper

Steps:

  • Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.
  • Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
  • Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.

WINTER CRUDITES WITH WALNUT-GARLIC DIP



Winter Crudites with Walnut-Garlic Dip image

Categories     Condiment/Spread     Garlic     Vegetable     Appetizer     Christmas     Cocktail Party     Walnut     Winter     Bon Appétit

Yield Makes about 3 cups dip

Number Of Ingredients 9

1 12-ounce russet potato, peeled, quartered
3/4 cup walnuts, toasted
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 garlic cloves
1 tablespoon chopped fresh oregano
2 tablespoons cold water
1/3 cup finely chopped fresh parsley
Assorted raw vegetables (such as carrots, radishes, and red and green bell peppers)

Steps:

  • Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
  • Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.

ROASTED GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD



Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 medium bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Steps:

  • Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
  • Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
  • When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)



Roasted Red Pepper and Walnut Dip (Muhummara) image

Provided by Aarti Sequeira

Categories     condiment

Time 27m

Yield about 2 cups

Number Of Ingredients 10

2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses*
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
  • Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
  • Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

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