Cilantro and Walnut Dip

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Cilantro and Walnut Dip
The barbecue season is here and I am always on the lookout for a new side dish to complement my grilled meat and especially dips. Who doesn’t love to dunk a cracker or a chip into something flavourful. I stumbled upon this dip accidentally while testing a new recipe for the green bean salad. When I tasted the dressing I immediately knew I made a cracker dip!

Ingredients:

  • Walnuts-1/2 cup
  • Fresh Cilantro-half a bunch (1/4 cup chopped)
  • Garlic cloves- 2-3
  • Red Wine Vinegar- 2 tbsp.
  • Fresh Lemon Juice- 2 tbsp.
  • Water- 1 tbsp.
  • Salt- a good pinch
  • Olive Oil- 4 tbsp.
  • Red Onion- 1/2

Method:

In a food processor or a blender combine all the ingredients, except the onions and blend them well until you have a homogenous paste, very much like Italian pesto. Chop the onion finely and put it in the dressing.{ I sliced mine because they were meant to go in the greens bean salad} Let stand for 30 minutes. This time allows the flavours to blend and the onions get slightly pickled. The acidity in vinegar and lemon juice neutralise the bitterness of the onion and enhance the flavour.

Serve with crackers, tortilla chips or crudités.

Cilantro and Walnut Dip

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4 responses »

  1. I love walnuts in dips – they add such a depth of flavour, and combined with coriander, this is a very traditional flavour from Eastern Europe. Awesome as a dip, or even with roasted chicken maybe?

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