We are fans of having different homemade dips in rotation because the craving for processed snacks is one of the biggest culprits in throwing us off our clean eating track, and something many people struggle with during the first week of the 21-Day Cleanse. This antioxidant-rich toasted walnut and parsley spread paired with fresh veggies will satisfy savory cravings while also providing your body with valuable nutrients and healthy fats.
When you are prepared with delicious, whole food choices there is less temptation to reach for a bag of chips or candy. It’s a great substitute for french onion dip and also works well as a spread for baked fish. Try it with gluten-free crackers for a great dish to take to parties or when entertaining!
1 medium sized red onion, thinly sliced
2-3 garlic cloves
2 bunches fresh parsley, stems removed
1 cup walnuts
¼-½ cup olive oil
splash of sherry wine vinegar
sea salt, to taste
Preheat the oven to 350°F. Heat a large skillet over medium-high heat. Add a few tablespoons of olive oil then add the sliced onions. Cook for 5-10 minutes, stirring often to prevent burning but allow to breakdown and caramelize. Once done, remove from the pan and let cool.
Meanwhile, place the walnuts on a baking sheet and toast in the oven until golden brown, about 8-10 minutes. Remove from the oven and let cool completely.
Use a food processor or blender to combine the toasted walnuts and garlic until smooth. Scrape the sides with a rubber spatula then add the caramelized onion and parsley. Continue to process, add a pinch or two of sea salt, a splash of vinegar, and slowly add in the olive oil until a thick but creamy consistency is created. Serve with crackers, chopped vegetables, or spread on fish and bake.
Recipe by Frank Giglio and photography by Lynn Karlin
If you like this article, you might also enjoy Dairy-Free (and Party-Approved) Artichoke Dip