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10 mins
Walnut Dip Recipe

Walnut Dip

Graham

Recipe by  

This dip can be made in minutes when company appears unexpectedly and it just doesn't compare to the commercial stuff you find at grocery stores. This dip can also be used as a sauce for fish or spooned over slices of fresh mozarella and tomatoes. Serve it in a small bowl surrounded by red pepper and zucchini strips.

      Preparation Time: 10 Minutes


Ingredients for Walnut Dip

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
makes about ¾pint (450ml):
4 oz
walnut pieces
1 clove
garlic (peeled)
1 tablespoon
olive oil
1 teaspoon
lemon juice
8 oz
natural yoghurt
 
salt and pepper
¼
cucumber

 

How to Cook Walnut Dip

  1. Put the walnut pieces, garlic, olive oil and lemon juice in a blender and work till smooth. Add the yoghurt (this can be low-fat yoghurt if you wish) and blend in quickly. Season with salt and freshly ground pepper to taste.
  2. Transfer to a serving bowl. Peel and finely chop the cucumber and stir into the dip. Serve chilled with crisp, fresh vegetables, crackers or, best of all, our own Savoury Cheese Biscuits or Savoury Chive Biscuits

 
Graham GRAHAM'S HOT TIP:
If you like to flavour certain foods with Garlic but don't like it tasting too strong, before crushing or chopping, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without everybody referring to you as "The Garlic Dragon" afterwards.
 
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