Winter Crudites with Walnut-Garlic Dip

Winter Crudites with Walnut-Garlic Dip
Photo by Noel Barnhurst


  • ¾ cup walnuts
  • 3 garlic cloves
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh parsley
  • 2/3 cup extra-virgin olive oil
  • 1 12-ounce russet potato
  • 2 tablespoons water
  • + 2 more ingredients
    • 1 tablespoon fresh oregano
    • Assorted raw vegetables (such as carrots, radishes, and red and green bell peppers)

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 potat...

View full recipe at Epicurious


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