0 (0)

Categories: Appetizers, Sauces and condiments

Smoky Walnut Dip

I wander around these days enveloped in the distinct odor of burning wood. People have been remarking on it, and I apologize to any who are offended. Smoke just stays with you, and I've been obsessed with smoking food lately. ... Read more

Total time: 1 hour, 5 minutes | Makes about 2 cups
Note: This is the basic idea of a sauce used on raw vegetables in a 14th century Arabic vegetarian dish called barida.
  • 1 (8-ounce) jar Dijon mustard
  • 2 cups walnut pieces

Step 1Scrape the mustard into a shallow bowl and place in a smoker at 225 degrees for 1 hour.

Step 2Puree the walnut pieces in a food processor, then add half the mustard and process until smooth. Add more mustard as desired for stronger taste or thinner texture.

Each tablespoon:
54 calories; 80 mg sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 2 grams carbohydrates; 1 gram protein; 0.73 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Shrimp tempura with Peruvian aji amarillo aioli and maize
Roasted pepper, tomato and tuna mold with basil and black olive purees
Garden Corn and Tomato Salad
Kohlrabi Pancakes