winter crudites with walnut-garlic dip

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Servs: 3

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  • add   1 12-ounce russet potato, peeled, quartered 3/4 cup walnuts, toasted
  • add   3 garlic cloves
  • add   1/3 cup fresh lemon juice
  • add   1 tablespoon chopped fresh oregano
  • add   Assorted raw vegetables (such as carrots, radishes, and red and green bell peppers)
  • add   2 tablespoons cold water 1/3 cup finely chopped fresh parsley
  • add   2/3 cup extra-virgin olive oil


  1. Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely.
  2. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
  3. Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.