Ingredients: Makes about 1 ½ cups
- 1 cup walnuts
- 1 cup French bread
- 2 cloves garlic, crushed
- 2 tablespoons red wine vinegar
- ½ cup Thrive® Culinary Algae Oil
- Salt & pepper
- 1/8 cup dill, finely chopped
- 1/3 cup green olives, such as Cerignola, diced
Preheat the oven to 350F and toast the walnuts in the oven for 5 minutes. Set aside and allow the walnuts to cool. Meanwhile, place the chunks of French bread into a bowl and soak the bread with ½ cup of water. Toss the cooled walnuts into a food processor, squeeze any excess water out of the bread and add the moist chunks of bread into the food processor, along with the garlic and vinegar. Blend the mixture until a rough paste has formed. Slowly add the oil with the food processor running. Blend until a smooth dip is created. Add salt and pepper to taste. Add in the dill and olives, pulsing lightly just to combine. The dip can be made up to two days in advance, and stored in a container in the refrigerator. Serve the dip with toasted French bread or fresh vegetables.
Posted on Wholefoods Magazine Online, 9/21/2016
