WINTER CRUDITES WITH WALNUT-GARLIC DIP

Winter Crudites with Walnut-Garlic Dip image

Yield Makes about 3 cups dip

Number Of Ingredients 9

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1 12-ounce russet potato, peeled, quartered
3/4 cup walnuts, toasted
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 garlic cloves
1 tablespoon chopped fresh oregano
2 tablespoons cold water
1/3 cup finely chopped fresh parsley
Assorted raw vegetables (such as carrots, radishes, and red and green bell peppers)

Steps:

Cook potato in medium saucepan of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Blend nuts, * cup oil, lemon juice, garlic and oregano in processor 1/3 until almost smooth. Add potato, 1/3 cup oil and 2 tablespoons water. Using on/off turns, process just until potato is blended and mixture is creamy (do not over-process or mixture will become sticky).
Transfer mixture to medium bowl. Mix in parsley. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve with vegetables.