Cheese and Walnut Dip


I am enchanted by Persian and Moroccan cuisine. I had an opportunity to make friends a Persian and Moroccan feast a while back. I'm lucky to have a Persian grocer within a half hour of my home where I can buy all the special ingredients I need.

I prepared four appetizers for our dinner, Eggplant Slices (from the cookbook Arabesque) , Yogurt and Cucumber with Persian spices, Zucchini Fritters (Arabesque) and this Cheese and Walnut Dip from the cookbook New Food of Life by Najmieh Batmanglij.

This was a most delicious dip with a most unusual flavor from the paneer and walnuts. As with most foods, it's best after it sits a few days and the flavors have a chance to develop. This is a very thick dip best served at room temperature. Please read my "cook's tip" following the recipe.

Cheese & Walnut Dip

1/2 lb. white cheese, chopped
2 cups shelled walnuts, chopped
2 tablespoons chopped fresh scallions
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
1 clove garlic, peeled and crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of one lime
1/4 cup olive oil

In a food processor or in a bowl, mix the cheese, chopped walnuts, scallions, fresh herbs and garlic.

Add salt, pepper, lime juice and olive oil, mix well

Transfer the mixture to a serving bowl.

Cook's tip: This is a simple recipe that comes together quickly, however, you need a food processor in order to get the proper consistency of the cheese and walnuts. I would NOT recommend trying this recipe if you don't own a food processor.

Click here to print this recipe

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Cheese and Walnut Dip
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