ROASTED GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
- Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
- When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.
GARLIC WALNUT DIP
This unusual, very inexpensive, quick, and easy dip or sauce uses whole wheat toast crumbs and walnuts for body. The flavor comes from our favorite--garlic, lemon juice and olive oil. It can be used as a sauce for fish or spooned over slices of fresh mozzarella and tomatoes. Serve it in a small bowl surrounded by red pepper and zucchini strips. Top it with chopped toasted walnuts or parsley. Imagine you are in Greece!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 1 Dip
Number Of Ingredients 8
Steps:
- Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.
- Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
- Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.
ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)
Provided by Aarti Sequeira
Categories condiment
Time 27m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
- Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
- Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.
WINTER CRUDITES WITH WALNUT-GARLIC DIP
Categories Condiment/Spread Garlic Vegetable Appetizer Christmas Cocktail Party Walnut Winter Bon Appétit
Yield Makes about 3 cups dip
Number Of Ingredients 9
Steps:
- 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 potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
- Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.
JULIA CHILD'S EGGPLANT-WALNUT DIP
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
- Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
- With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
- Serve immediately, or cover and refrigerate for up to one week.
GARLIC WALNUTS
Make and share this Garlic Walnuts recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 35m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 180°C.
- Warm the oil slightly.
- Add salt and pepper.
- Toss in the nuts.
- Mix well.
- Immediately spread out the oiled walnuts onto a baking sheet lined onto a baking tray.
- Bake for 15-20 minutes, stirring and tossing the nuts frequently, until the nuts are light brown.
- Cool the nuts completely.
- Store in a tightly covered jar.
Nutrition Facts : Calories 158.3, Fat 16.1, SaturatedFat 1.6, Sodium 465.6, Carbohydrate 3, Fiber 1.4, Sugar 0.5, Protein 3.1
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