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Gallery Whipped Hazelnut Dip Credit: AMY NEUNSINGER Recipe Summary Servings: 6 Yield: Makes 1 cup
Ingredients Ingredient Checklist 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
Gallery Whipped Hazelnut Dip Credit: AMY NEUNSINGER
Recipe Summary Servings: 6 Yield: Makes 1 cup
Gallery
Whipped Hazelnut Dip Credit: AMY NEUNSINGER
Whipped Hazelnut Dip
Credit: AMY NEUNSINGER
Whipped Hazelnut Dip
Recipe Summary Servings: 6 Yield: Makes 1 cup
Recipe Summary
Servings: 6 Yield: Makes 1 cup
Servings: 6
Yield: Makes 1 cup
6
Makes 1 cup
Ingredients
Ingredients
- 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
Directions
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.
Reviews
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All Reviews for Whipped Hazelnut Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whipped Hazelnut Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
