I am wearing shorts today…in London… and that is not a small feat. Sure it clouded over as soon as I got outside ready to pre-tan for our trip to Italy in a few of days, but the sun was OUT.
Perhaps it was not long enough to truly celebrate summer but I am choosing to be optimistic. And in order to stay faithful to my resolve to stay optimistic we are barbecuing tonight.
The meat’s been marinating for hours, the cider is properly chilled and the mood is edging more toward holiday and Italy and less towards the reminder that I still have 3 days of work left.
I don’t know about you but when I celebrate I need a good dip – unless it’s a fancy kind of celebration then it’s caviar. Just kidding. (Not really, actually, I do love caviar!)
This dip is an updated version of the dip I made a while back. It is inspired by the flavours of my childhood.
Walnuts are widely used all over Eastern Europe and the Caucuses. I got the idea for cilantro and walnut dip from one of my Russian cookbooks.
In that book, there are a few recipes featuring the ingredients together for various sauces and salad dressings. I simply added some cream cheese and adjusted the consistency to turn it into a dip, because what is a barbecue without a dip and some tasty dunkers.
If you like hummus you will love this zesty, chockfull of flavour and vitamins dip. You will also be so impressed with the vibrant colours and the bold taste!
- 3/4 cup- walnuts
- 1 1/4 cups- cilantro
- 1- lemon juice of
- 2 tbsp.- white wine vinegar
- 2-3- garlic cloves
- 1 cup/250 gr- cream cheese cottage cheese or farmer's cheese
- 1-2 tbsp- water
- 4 tbsp- extra virgin olive oil
- Put all ingredients except for olive oil in a food processor and process until smooth.
- Scrape the side of the food processor and process for 1-2 minutes longer.
- With the motor of the food processor running pour in olive oil through the shoot and blend for 1 more minute until creamy.
- Taste and add more salt if needed.
- Serve with a variety of vegetables, crackers or corn chips.