Here is the second of three dips I served while entertaining friends this summer.  I called the platter a Create Your Own Adventure Trio of dips.  It’s a little wordy, but seriously delicious!

This dip rotates in for entertaining groups large and small around the house a few times in the last 3 years. It has become a house favorite. Found in one of my many cookbooks, it first accompanied a standard Wednesday family dinner night. The smoothness of the dip went well with the veggies and crackers it was served with and there was barely enough for our guest to take home (but they still took it home with them).

The rich feel of the walnuts combined with the creaminess of the beans make a great texture and add a fullness without it being overly fatty.

I will be the first to admit that the end color leaves a little to be desired, but dress it up with mint, a drizzle of olive oil, and serve with fresh colorful veggies and your plate will come alive.

As I mentioned, this was part of a trio of dips with many options for the dipping. to keep it all on one platter, I used radicchio leaves as the serving dish for the dips to keep them contained and add a bright color to the platter. You could even use the radicchio leaves to scoop up some dip and that would add a nice fresh crunch to your bite.

This platter was a hit and requests for the recipes came. So, one by one, this platter will be served up here for all to create. See the first post on Smoky Carrot Dip here.

Walnut Garlic Dip

Ingredients:

• 1 1/2 cup toasted walnuts
• 1 garlic clove
• 1 tsp kosher salt
• 1/2 cup white beans (cooked or drained from a can)
• 1 tsp fresh lemon zest
• 1 Tbls fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 Tbls fresh chopped mint
• Serving items: fresh veggies, crackers, warm sliced baguette with feta.

Preparation:

Toast walnuts in a 400° oven on a rimmed baking sheet for 8-10 minutes.  Remove and let cool.

Once cooled, add walnuts, garlic, and salt to a food processor and pulse until finely chopped.  Then add beans, lemon zest and juice, and pulse until combined.  Slowly pour in olive oil and puree until smooth.  Add mint and quick pulse.

Top with more olive oil and serve with your choice of sides – endive, veggies, baguette, or crackers.  Enjoy!!!

Happy Pulsing!!!

*Recipe from Eat Good, Feel Good cookbook from Giada De Laurentiis