Feta Walnut Dip

Sometimes an amazing recipe just sits there, unnoticed, right in plain sight. Until you see it.

And that's exactly where this recipe was. Right there on page 101 of my ancient copy of Mollie Katzen's ridiculously wonderful Moosewood Cookbook. Yep, sitting unseen, directly across from our favorite hummus recipe, was one of the best recipes I've ever had the pleasure of sampling.

I don't know if I'd call this Feta Walnut Dip laughably cheap, but you will burst out laughing if you compare the cost of making this recipe at home to what you'd have to pay for a similarly delicious spread at a restaurant or at a Whole Foods-type specialty grocery store. Plus, because you make it yourself in your own home, you don't have to watch out for food colorings, preservatives or excess salt. What you see in this simple and delicious recipe is exactly what you get.

This dip has a memorable bite to it (thanks to the feta cheese), and it's not gooey or mayonnaise-y (shudder) like so many vile industrially-made dips and spreads.


And did I mention the other wonderful advantage to this recipe? Since it contains feta cheese, you won't have to share it with your vegan guests! In fact, the last time we had a couple of our (strangely dwindling) vegan friends over for dinner, I theatrically waved a bowl of this amazing dip in front of their faces and taunted them, saying "Ha ha ha ha ha haaaa, you can't eat this! It's all miiinnne!!"

Funny how they've had other plans the last few times we've invited them over.
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Feta Walnut Dip
(adapted from the Moosewood Cookbook)

Ingredients:
1 cup chopped walnuts
a handful of fresh parsley
1 cup crumbled feta cheese
1/2 cup water
1 clove garlic
1 teaspoon paprika
1/4 teaspoon cayenne pepper, optional

Directions:
1) Combine walnuts and parsley in a food processor and blend with a few quick pulses.

2) Add the rest of the ingredients and puree until smooth. Transfer to a small serving bowl.

3) Make a small well in the center of the dip and fill it with a few teaspoons of extra virgin olive oil. Garnish with a few shakes of cayenne pepper or paprika and serve immediately with pita bread, fresh vegetables or crackers of your choice.

Serves 6 as an appetizer.
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"My ideas about what is important have changed. To be of use, to have the opportunity to impart information and skills that serve to enrich people's daily lives--that is what matters most to me."
--Mollie Katzen, from the introduction of the New Revised Edition of the Moosewood Cookbook.










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