Toasted Walnut and Feta Dip is excerpted with permission from "Snacks for Dinner: Small Bites, Full Plates, Can't Lose" by Lukas Volger
Toasted Walnut and Feta Dip
INGREDIENTS
Makes about 2 cups
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1 cup coarsely chopped walnuts
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10.5 ounces feta packed in brine, brine reserved
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Zest from 1/2 lemon
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Freshly ground black pepper
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1 1/2 teaspoons olive oil, plus extra for drizzling
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1 teaspoon oregano
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Pinch red pepper flakes
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Pinch coarse or flaky salt
DIRECTIONS
- Preheat the oven to 350°F, and spread the walnuts out on an oven-safe skillet or small baking sheet.
- Toast for 15 to 20 minutes, until deeply browned and quite fragrant. You’re looking for a well-toasted nut here, as they’re a major flavor vehicle for the dip.
- Cool and set aside 1/4 cup of the nuts to use for topping.
- Place the remaining 3/4 cup nuts in the bowl of a food processor fitted with a blade and pulse several times until finely chopped.
- Add the feta (reserving its brine), breaking it up into smaller pieces, as well as the lemon zest and several grinds of black pepper, and then process until smooth.
- The mixture will eventually coalesce into a ball, and then smooth out into a thick paste, and you’ll need to scrape the sides and bottom of the bowl a few times as you go.
- With the motor running, add 2 tablespoons of the reserved feta brine, or milk, if your feta is not brine-packed.
- Add another tablespoon in the same manner, if you prefer a lighter dip.
- To make the topping, stir together the reserved walnuts with the 11/2 teaspoons olive oil, the oregano, the pepper flakes, and the flaky salt.
- To serve, scrape the dip into a serving bowl. Create a little divot in the center and fill with the walnut mixture. Drizzle with olive oil and serve.
- Stored in an airtight container, the dip will keep for about 5 days in the refrigerator. Store the walnut topping separately.