Time 40m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Place peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and roughly chop. Place chopped peppers in a blender or food processor, add a few drops of water, and process to a paste. Transfer to a bowl and reserve. In the same blender, drop in the walnuts and garlic with the motor running and process for 30 seconds. Add the bread crumbs and process another 30 seconds. Return the peppers to the blender, along with the olive oil, pomegranate syrup, lemon juice, red pepper flakes, and salt, and process until smooth. Adjust seasonings, and transfer to a bowl. To serve, drizzle a little pomegranate syrup over the top.
Time 1h15m Yield 2 cups of dip, 6 serving(s) Number Of Ingredients 10 Steps:
Crush the garlic with a garlic press and beat in with the cream cheese until the mixture is smooth. Mix in the sour cream. Mix in the onion, spices, and dill; blend well. Fold in the cheddar cheese and walnuts. Allow to chill at least an hour before serving. Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.
Time 5m Yield 1 cup Number Of Ingredients 10 Steps:
Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.
Time 20m Yield 2 1/2 cups (6 to 8 servings) Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. Spread walnuts on a baking sheet and toast in oven until golden brown, about 10 minutes. Let cool, then coarsely chop. In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend, then season with salt and pepper. Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.
Time 55m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet. Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower. Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes. Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C). Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar. Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.
Yield Makes about 3 cups dip Number Of Ingredients 9 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.
Time 10m Yield 9 Number Of Ingredients 4 Steps:
In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy. Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.
More about “garlic and cheddar dip with walnuts recipes”
Time 10m Yield 1 Dip Number Of Ingredients 8 Steps:
Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine. Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick. Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.
