WHIPPED HAZELNUT DIP

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Whipped Hazelnut Dip image

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

1 1-inch-thick slice rustic bread, crust removed
2/3 cup hazelnuts, skinned, plus more chopped, for garnish
1 clove garlic, minced
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

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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