Tuesday, April 28, 2009

Warm Yogurt Walnut Dip with Roasted Veggies


For dinner tonight, I wanted to showcase the SuperFood Walnuts. I thought about tossing some in a salad or crusting a chicken breast with them, but that's been done a million times, and doesn't really bring out the wonderful flavor of the walnut. I found a recipe in my Foods that Heal book for Yogurt Walnut dip with Roasted Vegetables... I was intrigued! I love that it's made with yogurt because Walnuts are high in fat, and the yogurt doesn't add more. I also love roasted veggies, and liked the idea of a fun appetizer like dinner. I served this with chicken sausage on the side and a tossed salad.


Warm Yogurt Walnut Dip
with Roasted Vegetables

1 clove garlic, crushed
1/4 c. toasted walnut pieces
1 c. plain Oikos yogurt
1 egg white (this is important, keeps the yogurt from separating when warmed)
1/2 tsp. smoked paprika
Pinch of cayenne
Salt and pepper

Add all ingredients to a blender, whirl until smooth.
Add to a nonstick sautee pan over low heat.
Warm through, do not boil, about 5 minutes.
Pour into a dish, top with extra paprika and walnuts.

Serve with roasted vegetables, such as sweet potato, zucchini, summer squash, red bell peppers, fennel, butternut squash, brussels sprouts, and hericot verts.

4 comments:

Joelen said...

Looks delicious and I love how healthy this is!

Meredith said...

That looks so good. It looks like a lot of interesting, yummy flavors combined!

I might be making this for our next staff pot-luck at school. Thanks for highlighting not just meals but appetizers too.

Joanne said...

The idea of roasted sweet potato with this is amazing. I agree, this would be great as a group appetizer but I would totally be eating it as a meal!

Elyse said...

You've got some serious creativity going on!! Man, this yogurt walnut dip sounds fantastic. Walnuts are so delicious by themselves, so I can only imagine how wonderfully they go into a dip.