Feta Walnut Dip

Adapted from The New Moosewood Cookbook

Some nights it’s nice to start with some cut vegetables and dip, then dine on a light meal of soup. This is perfect for those types of evenings.

  • 1 cup chopped walnuts
  • Handful of fresh parsley
  • 1 cup crumbled feta cheese
  • 1/2 cup milk
  • 1 garlic clove (I forgot this item)
  • 1 teaspoon paprika
  • Dash cayenne pepper
  • Dash dried oregano
  • Drizzle of olive oil
  • In a food processor, pulse until walnuts and parsley are blended and finely chopped. Add feta, milk, garlic, paprika, cayenne and oregano. Process until smooth. Transfer to a small serving bowl and chill completely. To serve, drizzle olive oil over the top. Serve with pita chips, raw vegetables or crackers.

Preparation time: 10 minute(s)

Number of servings (yield): 1-1/2 cups

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