Winter Crudites with Walnut-Garlic Dip

Winter Crudites with Walnut-Garlic Dip
Photo by Noel Barnhurst


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