Experience the creamy delight of this dip, enhanced with the crunch of California walnuts and a hint of exotic spices including sumac, turmeric, and fennel, creating a vibrant and irresistible blend that’s perfect for any occasion.
1/2 tsp Paprika, smoked
1/2 tsp Sea salt, fine
1/2 tsp Sumac
1/4 tsp Coriander, ground
1/8 tsp Turmeric powder
1/8 tsp Fennel, ground
1 C California walnuts
2 tsp Olive oil
1 C Cottage cheese, low fat
1/2 tsp Olive oil
1/2 tsp Lemon zest
1/8 tsp Pepper, fresh cracked
2 tsp Honey
2 Tbsp California walnuts, finely chopped
Carrots, sugar snap peas, radishes and bread for serving
To prepare walnuts, preheat oven to 350°F and line a small baking sheet with parchment paper.
Stir together all seasonings in a small bowl. Drizzle oil over walnuts in a medium bowl and sprinkle with seasoning; toss until evenly coated.
Spread walnuts in a single layer on baking sheet and bake for 8 to10 minutes or until fragrant and lightly browned. Let cool completely.
To prepare dip, puree cottage cheese, olive oil, lemon zest and pepper in a small food processor or blender and process until smooth.
Stir in remaining walnuts and transfer dip to a decorative shallow bowl. Break about 1/4 of the seasoned walnuts into smaller pieces and sprinkle over the dip; drizzle with honey.
Place on a platter and surround with vegetables, bread and remaining seasoned walnuts.
Recipe tip: Walnuts may also be cooked in the tray of an air fryer. Cook at 350°F for 2 minutes, stirring halfway through cooking.
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