Walnut Garlic Dip
This light garlicky dip is delicious and easy to whip up. If you buy raw walnuts, toast them, spread them evenly on a rimmed baking sheet, and bake at 400 degrees F in the oven for 8 minutes. Transfer to a plate to cool to prevent from burning. This dip is a great snack to have on hand. Serve with fresh vegetables such as carrot sticks, cucumber slices, radish slices and bell peppers. It also goes great with whole wheat crackers or whole grain bread.
From the Dietitian
This dip is a great way to start off a party, small gathering, or even to use as a daily snack in between meals without going overboard in between meals. The unsaturated fats the walnuts and olive oil give both the brain and the heart a protective boost, along with antioxidant power of Vitamin E. It’s also an easy way to get in a full serving of other vegetables.
Walnut Garlic Dip Ingredients
Serves: 10
Serving Size: 3 Tbsp dip, 1⁄2 cup veggies
Prep Time: 5 min
o 1 1⁄2 cups toasted walnuts
o 1⁄2 to 1 garlic clove, smashed
o 1⁄2 teaspoon salt
o 1⁄2 cup cooked or canned cannellini beans (rinsed and
drained)
o 2 tablespoons lemon juice
o 1⁄4 cup extra virgin olive oil plus 2 tablespoons to drizzle
o 1⁄4 cup water
o 2 tablespoons chopped fresh mint
o 5 cups any fresh other vegetables for dipping
Directions:
o Using a food processor, combine walnuts, garlic and salt. Pulse until finely chopped.
o Add the beans, lemon juice, 1⁄4 cup olive oil, 1⁄4 cup water and puree until smooth.
o Add the mint and pulse to combine. Serve drizzled with 1-2 tablespoons extra virgin olive oil.
