New This Month

Whipped Hazelnut Dip

Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.

  • Servings: 6
  • Yield: Makes 1 cup


Source: Whole Living, November 2012


  • 1 1-inch-thick slice rustic bread, crust removed
  • 2/3 cup hazelnuts, skinned, plus more chopped, for garnish
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. Soak bread in water for 5 minutes, then remove and squeeze out excess.

  2. Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.


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