Winter Crudites with Walnut-Garlic Dip

Winter Crudites with Walnut-Garlic Dip
Photo by Noel Barnhurst

Ingredients

  • 1 12-ounce russet potato
  • 1/3 cup fresh parsley
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon fresh oregano
  • ¾ cup walnuts
  • 3 garlic cloves
  • + 2 more ingredients
    • 1/3 cup fresh lemon juice
    • 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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