I don’t know what it is about dip. I have always loved dip. When I was a kid it was guacamole and then in my early teens it was sour cream and onion dip from a package. Later in high school I loved spicy black bean dip as well as hummus. Later in my twenties, it was chili con queso, a warm cheddar cheese dip filled with chili and I loved warm spinach artichoke dip, full of parmigiano and mayonnaise. Yikes. Super rich and filling.

As I became healthier over the years I began experimenting with healthy dips. The following is what has developed. Both dips require soaking the nuts for 4-24 hours. Both dips are vegan and full of flavor. I love fresh dips served in the summer months with crudités, fresh, sliced vegetables, carrots, celery, watermelon radish, jicama, and almond and flax crackers. The other day for an afternoon snack I smothered fresh Romaine leaves with the almond artichoke dip, sliced avocado, baby radish slices, onion sprouts, a drizzle of walnut oil, I love Corky’s Nuts walnut oil and truffle salt. It was such a filling snack as well as refreshing and utterly delicious. My husband went nuts. Pun intended. The walnut dip is inspired by walnut pate but I wanted something more spreadable. It has Miso in it which brings out all the flavors from the leek and mushrooms. It was hard to choose which one was my favorite. If you are having a small gathering, it’s okay to make them ahead. After you make them be sure to chill them in fridge for about two hours. The dips keep in the fridge for 5-6 days. I love serving them side by side but feel free to just make and enjoy one at a time.

Each dip recipe yields about 2 cups.
Almond Artichoke dip prep time 20 minutes / Plus 4-24 hours soaking time.
Walnut dip prep time 15 minutes / Cook time 15 minutes / Plus 4-24 hours soaking time.

Almond Artichoke Dip

Gather

1 cup / 143 g raw almonds, soaked 4-24 hours

2 garlic cloves, minced

1 9.8 oz/250 gram jar artichoke hearts in water (not oil), drained

Juice of 1 lemon

1 tablespoon / 17 g nutritional yeast flakes

1 teaspoon / 5.69 g tahini

1 teaspoon / 5.69 g paprika

1/2 teaspoon / 2.84 g salt

1/2 teaspoon / 2.84 g fresh thyme, finely chopped

1 teaspoon / 5.69 g Dijon mustard

1/4 cup / 59 ml water

Pepper to taste

1/4 cup / 59 ml olive oil

Make

Add all ingredients, except olive oil into the bowl of a food processor and blend until you have a smooth paste, stopping to scrape the the sides, periodically. Process for about 6-7 minutes.

While the motor is running add olive through the spout until emulsified.

Place into a sealed container and refrigerate for a minimum of two hours before serving.

Transfer to a serving bowl and garnish with chopped parley, a drizzle of quality olive oil and toasted pine nuts and serve with you favorite fresh dipping vegetable and grain-free crackers.

Mushroom Leek Walnut Dip

Gather

3 tablespoons avocado oil

1 leek, yellow parts only, chopped, clean dirt thoroughly

8 oz/227 grams Crimini mushrooms, roughly chopped ( I like doing this in food processor with the s-blade attachment)

1 cup / 143 g raw walnuts, soaked 4-24 hours

1 tablespoon white miso paste

1 teaspoon fresh Tarragon, chopped

1 tablespoon lemon juice

3 tablespoons water

4 tablespoons walnut oil

1 tablespoon olive oil

Make

In a medium sauce pan over a medium low flame add avocado oil. After 1 minute add the chopped leeks and cook until soft, -6-7 minutes. Stirring constantly as not to brown. Add the mushrooms and continue cooking until the mushrooms sweat about 5-6 minutes. Remove from heat and transfer the mixture into the bowl of a food processor. Add the walnuts, miso paste,  tarragon, lemon juice, and water and process till smooth about 5 minutes, stopping periodically to scrape the sides down. With the motor running first add the walnut oil through the spout and then the olive oil until emulsified. Garnish with chopped scallions and serve with your favorite grain-free crackers.

Recipe developed by Anna Getty of Amalgam Kitchen.

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