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.


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.