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Walnut, Dried Fig, and Olive Spread
Walnut, Dried Fig, and Olive Spread
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Figs and walnuts add sweetness to this tapenade-like spread. Great for a snack. You can also serve it along side fish, chicken, or pork.

  • Servings: 16
  • Prep Time: N/A
  • Cook Time: N/A
Vegetarian Chef Collection
Ingredients

1 1/2 cups California walnuts, toasted

4 anchovy filets

2 cloves garlic, chopped

1 tablespoon lemon zest

1 teaspoon orange zest

2 tablespoons freshly squeezed lemon juice

1 cup pitted kalamata olives

1/2 cup dried mission figs

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

pinch red pepper flakes

freshly ground black pepper

Cucumber slices, celery sticks, and whole wheat crackers, for serving

Directions

  1. In the bowl of a food processor combine the walnuts, anchovy, garlic, lemon and orange zests, lemon juice, olives, figs, thyme, and oregano. Process until smooth. Season to taste with the red pepper flakes and black pepper.

  2. Scoop into a decorative bowl and serve with cucumber, celery and crackers.

Nutrition

  • Calories: 85
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Monounsaturated Fat: 1.5 g
  • Polyunsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 74 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 1.5 g
  • Protein: 2 g