HERBS and SPICES
Basil and Walnut Dip

Basil and Walnut Dip

• 8 oz (225 g) low-fat or fat-free cream cheese
• 1/2 cup (125 ml) chopped fresh basil leaves
• 1 shallot, finely chopped
• 2 Tbs (30 ml) grated Parmesan cheese
• 1 Tbs (15 ml) red wine or balsamic vinegar
• 1 tsp (5 ml) prepared horseradish
• Salt and freshly ground pepper to taste
• 1/4 cup (60 ml) chopped walnuts

• Combine all ingredients except the walnuts in a food processor and process until smooth.
• Stir in the walnuts.
• Serve with raw vegetables for dipping.
• Makes about 1 cup (250 ml).

Even though I am calling this preparation a dip, you can also spread it on toast or crackers, or add a dollop to hot or cold soup.
http://www.wwrecipes.com/

· The Art of Seasoning
· Basil and Walnut Dip
· Artichoke and Tarragon Dip

· More Spices and Herbs
· Preserving Herbs and Spices