Winter Crudites with Walnut-Garlic Dip

Ingredients

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

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