10 December 2010

Recipe for North African Party Dip

It's party season!  From now until New Year's Day, when the food hangover finally becomes permanent(ish), your friends will be more willing to come over and help you polish off your infused vodkas than at any other time of the year.  I don't like being tied to the kitchen the entire time my guests are over, so I prefer to make as many things ahead as I can.  Case in point: dips.  Throw some stuff in a food processor, pour it in a bowl, and you're done.  Perfect.


North African party dip

I love how incongruous those words are together.  The “North African” is a reference to the spices used, which attempt to pay homage to Arabic and North African cuisine, and the party dip is…well, essential! 
Use this as a dip with crackers, raw veggies, or bread; and if you want to be a real piggy (I love this stuff), spread it on a sandwich or toss it with some pasta and steamed veggies for a light meal. 

1 garlic clove, smached
1/3 cup walnut pieces
2 jarred roasted red peppers, roughly chopped
¼ cup crumbled feta cheese
1 teaspoons black pepper
½ teaspoon salt
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
¼ teaspoon cinnamon
Pinch ground cloves
Drizzle olive oil

Place garlic and walnuts in a food processor and pulse for thirty seconds.  Add peppers, cheese, and all spices and blend.  While blending, drizzle in a little olive oil through the top feeder until the dip has a creamy consistency.