GREEN OLIVE, WALNUT AND POMEGRANATE DIP

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GREEN OLIVE, WALNUT AND POMEGRANATE DIP image

Categories     Condiment/Spread     Vegetable     Appetizer

Yield 2 1/4 cups

Number Of Ingredients 9

1/2 cup walnuts
2 cups pitted briny green olives, finely chopped
1/2 cup pomegranate seeds
3 tablespoons pomegranate molasses
3 tablespoons finely chopped tarragon
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt
Pepper

Steps:

  • Preheat the oven to 375°. Spread the walnuts in a pie plate and bake until toasted, 10 minutes. Let cool, then finely chop. In a bowl, mix the walnuts with the remaining ingredients and season with salt and pepper. MAKE AHEAD The dip can be refrigerated for 2 days. Serve at room temperature. SERVE WITH Pita chips and crudités.

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