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Recipe Collection

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Prep time: 10-15 min

Cook time: n/a

Yield: 2 cups

This recipe is from Leah Spiegel, who is originally from Israel and is now a well-known caterer in New Jersey. It is delicious spread on bread, crackers and veggies or with fish or chicken.


  • 2 cups chopped walnuts
  • 1 medium head of garlic, peeled
  • 2 crustless slices of sourdough bread, white bread or 2 whole wheat pitas (2 ounces each)
  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste


  • Combine nuts, garlic and bread in a food processor, pulsing until mixture is fine but not a paste. Pour in lemon juice and pulse another few seconds. Slowly pour in olive oil while the processor is running and continue processing until a paste is formed. Add salt and pepper to taste and mix well. Transfer to covered container and refrigerate. Store dip in the refrigerator for 1 to 2 weeks.

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