Maybe it’s because I’m a child of the 70s, but I love a good dip. Not the old blend of sour cream and dried soup mix (I said a good dip), but something rich and flavorful to dip my chip in or spread on a cracker. (I guess I could call them spreads to sound more current and sophisticated.) This one is inspired by a Turkish meze and combines rich toasted walnuts with tangy feta cheese and creamy Greek-style yoghurt. Give it a try.
Recipe
Ingredients
2/3 cup shelled walnuts, whole or pieces
6 oz feta cheese (preferably sheep’s)
2 tablespoons Greek-style (strained) yoghurt
2 tablespoons chopped flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon best quality extra-virgin olive oil
Instructions
1. Preheat oven to 350F.
2. Scatter the walnuts on a baking sheet and toast them in the oven until they are fragrant and a deep golden brown, about 10 minutes. After they’re cool, chop them fairly finely (uniform size pieces aren’t necessary or desirable).
3. Put all of the ingredients into a large bowl and blend together with a fork. Taste and adjust seasoning, if necessary. (Note: you can substitute regular plain yoghurt for strained or Greek-style yoghurt. The dish will be slightly looser and less creamy, but still delicious.) If the dip seems to dry, add more yoghurt.
4. Dress with a sprinkling of olive oil and serve with bread or crackers. The spread will keep refrigerated for several days, but bring it up to room temperature before serving. (It tastes much better that way.)
