Meals Matter

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Contributed By: ljville
SBD Quick and Easy Cookbook

This zesty, versatile dip is great with crudites as a snack or for a party. You can also dollop it on grilled fish or chicken or toss it with cubed chicken for an easy and unique chicken salad. It keeps 5 days in the refrigerator and freezes for up to one month.

Ingredients

1/3 c Walnuts

1 Large bunch cilantro, leaves and stems intact

1 Garlic clove, peeled

1/4 c Extra virgin olive oil

3 tbsp Reduced-fat sour cream

2 tsp Fresh lemon juice

1/4 tsp Salt

Preparation

Toast walnuts until fragrant and lightly browned. (Use oven or skillet on stovetop.) Cool.

Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add olive oil in a steady stream. Add sour cream, lemon juice and salt. Pulse a few times to combine. Serve or refrigerate until needed.

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