WHIPPED HAZELNUT DIP
Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Soak bread in water for 5 minutes, then remove and squeeze out excess.
- Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.
Nutrition Facts : Calories 187 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 166 g
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