Winter Crudites with Walnut-Garlic Dip

Winter Crudites with Walnut-Garlic Dip
Photo by Noel Barnhurst


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

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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