Walnut, Dried Fig, and Olive Spread

By Rosanne Nicholson
Total Time
5 Mins
Serves
16
Meal
Snack
Course
Appetizers

DESCRIPTION

Figs and walnuts add sweetness to this tapenade-like spread. It’s a great for a snack. You can also serve it along side fish, chicken, or pork.

Prep Time
5 Mins
Cook Time
0 Mins
Total Time
5 Mins
Calories
85
Total Fat
7
Polyunsaturated Fat
4.5
Cholesterol
0
Sodium
74
Carbohydrates
5
Dietary Fiber
1.5
Protein
2

Ingredients

  • 1 1/2 cups California walnuts, toasted
  • 4 anchovy fillets
  • 2 cloves garlic, chopped
  • 1 tablespoon lemon zest
  • 1 teaspoon orange zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup pitted Kalamata olives
  • 1/2 cup dried Mission figs
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • Cucumber slices, celery sticks, and whole-wheat crackers, for serving

Preparation

  1. In the bowl of a food processor combine the walnuts, anchovy fillets, garlic, lemon and orange zests, lemon juice, olives, figs, thyme, and oregano. Process until smooth. Season to taste with the red pepper flakes and black pepper.
  2. Scoop into a decorative bowl and serve with cucumber, celery and crackers.