The Best Walnut Spread and Bread Dip (Vegan)

If you are looking for a delicious, easy, and healthy dip for bread, look no further than this Walnut Spread and Bread Dip. It's easy to make and high in protein. This dairy-free bread dip will be a hit at your next dinner party as the perfect appetizer!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Keyword: #appetizer recipe, #healthy appetizer, balsamic vinegar, dairy free dip, dips, easy appetizer, extra virgin olive oil, fresh herbs, garlic, healthy vegan dip, toast, vegan appetizer, vegan appetizer recipes, vegan dips, walnut spread, walnuts

Servings: toasts

Calories: 204kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 frying pan
1 food processer

Ingredients

For the walnut dip:

⅔ cup extra virgin olive oil
6 garlic cloves, minced
½ teaspoon Italian seasoning
¼ teaspoon salt *or more as desired
pinch of red pepper flakes
1 cup raw walnuts *heaping cup
¼ cup fresh minced parsley
1 tablespoon fresh minced thyme
1 tablespoon balsamic vinegar

For the toasts

1 French baguette *cut into 16 slices, or so
4 tablespoons extra virgin olive oil to drizzle over toasts
salt to taste
2 garlic cloves *rub over hot toasts

Instructions

Use a food processor to pulse the walnut a few times until the walnuts become crumbly. Set them aside.
Add the olive oil and sliced garlic to a pan over medium heat. Cook for a couple of minutes, stirring frequently. The goal is not to burn the garlic so turn down the heat as needed. You have gone too far if your garlic is very brown.
After about 2 minutes, add the following ingredients: red pepper flakes, Italian seasoning, and salt. Stir for another 30 seconds. Remove the pan from the heat.
Add the remaining ingredients (except the vinegar) to the pan. This includes walnuts, parsley, and thyme. Set the mixture aside to cool.
Slice your baguette into 1.5-inch thick slices. Place them on a tinfoil-lined cookie sheet. Drizzle olive oil over the tops and sprinkle with a pinch of salt. Toast in the oven on the broiler setting or in a toaster oven just until the edges are slightly browned. *If you are using an oven on the broiler setting, I highly recommend cracking the oven and keeping a close eye on the toasts. They can burn in a matter of seconds.
Optionally: As soon as you remove the toast from the oven or toaster, cut the tip off of 2 large garlic cloves and generously rub them over the tops of each toast. This will turn your toast into garlic toast. Yum!
Pour the vinegar into the slightly cooled walnut mixture and mix it until everything is incorporated. Transfer the mixture to a small bowl and enjoy right away.

Notes

I recommend eating the walnut dip right away. The consistency, texture, and freshness are best right off of the stove.

If you do decide to keep leftovers, place the toast in a ziplock bag and leave them out on the counter. For the walnut dip, place the leftovers in an airtight container and in the fridge for up to two days. Once you are ready to eat it, remove the container from the fridge about an hour before consuming it so it can thaw.

Do not use any other oil or nuts. This recipe is perfect with walnuts and olive oil.

Fresh basil could also work as an herb alternative.

Try not to overcook the toast.

Nutrition