Walnut Feta Cheese Dip

As we approach the Christmas season, it’s great to have an arsenal of easy, healthy appetizers to bring with you to parties or to entertain your own guests. It’s been awhile since I’ve featured anything from Mollie Katzen, so I thought this would be a great opportunity to write about one of our favorite dips from her awesome cookbook, Moosewood Cookbook. We make Mollie’s Walnut Feta Dip anytime of the year but it especially comes in handy during the holiday season. There’s really only 3 ingredients that you’ll need to have on hand to make this and they’re pretty basic one’s at that. Walnuts, feta and parsley make up the core of this tasty little dip. I say dip loosely because it can also be served as a vegetarian pate.

I like to keep this baby around the house because it’s loaded with healthy fat and protein and keep us satiated through afternoon snack attacks. Move over hummus, you got a relative in town and she’s staying for a while.

Walnut Feta Cheese Dip

barely adapted from the Moosewood Cookbook by Mollie Katzen

  • 1 cup  chopped walnuts
  • a handful of fresh parsley
  • 1 cup crumbled feta
  • 1/2 cup water
  • 1 garlic clove minced
  • 1 tsp Spanish hot paprika
  • 2 tsp lemon juice
  • olive oil
  • fresh oregano for garnish

Place the walnuts and parsley into a food processor and blend in short spurts until the nuts are chopped. Add the feta, water, garlic clove, paprika and lemon juice. Blend until it reaches desired consistency.

Option one is to leave it chunky as seen in the picture above, or blend it until it smooth. This dip can also be packed into a form and served as a pate. A mini loaf pan lined with plastic wrap works well for this. Refrigerate for a couple of hours before serving.

Garnish with a drizzle of olive oil and fresh oregano.

I’m sharing this with What’s Cooking Wednesdays, Real Food Wednesdays, Traditional Tuesdays, Simple Lives Thursdays, Full Plate Thursdays, and Gluten Free Wednesdays.

17 Responses to Walnut Feta Cheese Dip

  1. Koko December 7, 2011 at 4:11 pm #

    Sold! This looks like an incredibly easy, filling, and delicious appetizer. I would love to make it this Christmas season.

    • France Morissette December 7, 2011 at 4:27 pm #

      Hi Koko, I have yet to try this recipe any other way but I think this recipe could be quite successful with a multitude of different nuts and cheese. I’ll have to remember to experiment.

  2. Claire December 8, 2011 at 1:48 am #

    Thanks, great ideas, I’m taking some notes. Can you provide some more information about the calories?
    – Claire
    thrift savings plan

    • France Morissette December 8, 2011 at 4:17 pm #

      Hi Claire. For the most part, my husband and I try not to focus on calories. I always include them in out protein cookies, balls or brownies/squares because they are so calorie dense and it’s easy to over do it. We (my husband and I) I believe that if you’re eating healthy and nutritious foods on a consistent basis, calorie counting isn’t necessary. That of course is mostly true if you’re maintaining. If you’re trying to lose weight it’s a little more important. Long story short, it’s about 100 calories per 1/4 cup. It’s a ball park figure but I hope that helps.

  3. The Café Sucré Farine December 8, 2011 at 1:23 pm #

    This looks delish! I have always enjoyed Molly Katzen recipes, thanks!

  4. Mollie Katzen December 8, 2011 at 6:50 pm #

    Hey! Thanks.

    • France Morissette December 9, 2011 at 5:22 am #

      Hi Molly! Wow thanks for stopping by. I love all your recipes and I always have such a good time featuring them. I’m pretty excited about your wild rice muffins too!

  5. Megan @ MAID in Alaska December 8, 2011 at 8:44 pm #

    Wow – yum!! If I can find some sheep feta I’m going to try this. ;) So glad to connect with you and your blog!
    hugs!
    Megan

  6. Kelly @ Inspired Edibles December 8, 2011 at 10:52 pm #

    Ha-ha, “arsenal” of appetizers – that’s perfect! And, I completely agree. I’m not sure I’ve had an opportunity to enjoy walnut and feta together in a dip – sounds delightful. I also like the paprika and lemon in here… mmm… Very pretty holiday polish too Madame! ;)

    • France Morissette December 9, 2011 at 5:17 am #

      Thanks for stopping by Kelly, it’s always great to hear from you.

  7. Miz Helen December 10, 2011 at 1:42 pm #

    France, what an awesome dip, Walnuts and Feta is a great combination for flavor. This is a lovely presentation and just in time for holiday entertaining. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  8. Jeanne @ www.saltinthecity.com January 7, 2012 at 11:33 pm #

    This was just the sort of tasty and new “dip” i was looking for. I just made it, and I must say I was licking the food processor bowl! Thanks for the inspiration.

    • France Morissette January 8, 2012 at 12:40 am #

      HI Jeanne, It’s good to know I’m not the only one licking the inside of the food processor bowl!

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