Smoked Paprika, Chive and Walnut Cheesy Dip

This recipe began as a Vegetarian Times recipes for “cheese” bites, meaning it was made with tofu and rolled into little balls for appetizer nibbles. I used cream cheese, instead, and when I served it, I found that people just smashed the balls onto crackers, so it seemed much easier to simply make it as a dip/spread. The smoked paprika really makes this appetizer, so don’t substitute plain paprika. And also make sure to toast the walnuts, as that’s key, too. Make it a couple days ahead of time; serve with crackers, and it’s the perfect low maintenance party dish.

Smoked Paprika, Chive and Walnut Cheesy Dip
adapted from Vegetarian Times

Ingredients:

- 1 1/2 cups walnuts
- 16 oz. cream cheese
- 1 cup finely chopped chives
- 1 small shallot, minced
- 1 tsp. smoked paprika (I added more, to taste)

Directions:

1) Preheat the oven to 350.

2) Spread walnuts on a baking sheet, and bake 8 to 10 minutes, or until fragrant. Cool, and grind finely in a food processor.

3) Mix walnuts and remaining ingredients until smooth.

SERVE IT FORTH: INDEX OF RECIPES