Walnut Dip

When’s the last time you ate a walnut? Of all the nuts out there, and there are many, we thought it was about time to give the humble walnut its very own recipe with tomatoes and chillies playing a supporting role. According to the clever folks at Harvard, walnuts are extra awesome because they are high in omega-3 fatty acids, essential for maintaining good health down to a cellular level. Read on to try this yummy dip, a perfect accompaniment to our chips.

Ingredients

This recipe makes about 750g of dip, or enough for a large bowl or serving dish

For the walnut dip

• – 150g or 1½ cup of roasted walnuts
• – 100g or 1 cup of sundried tomatoes 
• – 2 sprigs of thyme 
• – 1 bulb of garlic
• – 15 g or 4 tsp of Gochujang chilli paste, hot sauce or chipotle adobo
• – 40g or 2 tbsp of extra virgin olive oil
• – 20g of lemon juice or the juice of half lemon
• – 430g of water
• – 5g of sea salt or to taste 

For the chilli gremolata.

To make around 57g

• – 40g or 2 whole fresh red chillies
• – The zest of half a lemon
• – 20g or a small pack of fresh coriander  
• – ⅓ of a garlic clove

Method

For the walnut dip

• – Preheat the oven at 190ºC
• – Soak roasted walnuts and sundried tomatoes in boiling water for 30 minutes, along with the thyme
• – Slice the bottom off the garlic bulb, leaving the cloves exposed so they are easier to press out.
• – Cover the bulb with baking paper and roast it for 30 minutes at 190ºC
• – Once the nuts and tomatoes have soaked, remove the thyme and discard
• – Unwrap the garlic bulb and push the cloves out with your hand or a knife
• – Blend in a blender or food processor the walnuts, tomatoes, water and roasted garlic along with the rest of ingredients and season with lemon juice and salt

For the chilli gremolata:

• – Cut the stems off chilli and discard. Chop the chillies and add to a bowl.
• – Slice the coriander finely, including the leaves and stems. Add to the bowl.
• – Zest the lemon and shred a bit of garlic. Mix all of the ingredients well.

Serve

• – Pour the dip on a serving dish or wide bowl and sprinkle the gremolata all over it.
• – Serve with Blanco Niño corn tortilla chips on the side.

Without further ado, check out Carlos’s video below which takes you through the recipe step by step. Enjoy!

If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy map here) or feel free to visit our shop. 

Check out our other recipes here.