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.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
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