A fresh dip like this is perfect with the smoky flavours of BBQ, like Grilled Chicken! The weather is warming up, which brings with it cravings for fresh flavours, preferably in dip form. Vegetables are at their best, so why not give them the chance to shine? This dip is one of the tastes of summer for me, fresh and lively and absolutely perfect to eat while enjoying the sun outside. It’s inspired by the sauces I grew up on, but with an updated twist I know you’ll love!
Cilantro and walnut dip
I was inspired to make this dip by the flavours of my childhood. Walnuts are widely used all over Eastern Europe and the Caucuses, and add a nutty depth to the fresh, almost citrusy taste of cilantro. I started with traditional recipes for various sauces and added some cream cheese and adjusted the consistency to turn it into a dip. Because what is a barbecue without a dip and some tasty dunkers? I often use it as a hummus alternative when I want something a bit more zesty. And it’s hard to go wrong with something this colourful and bold!
Serving suggestions
The real genius of a sauce like this is how it can be used in so many ways. Drizzle it over a salad or use it as a sauce for meat or dip french fries or… There really is no limit! And to get really crazy, how about spreading on a sandwich I usually keep it pretty simple and use this as a dip for fresh vegetables, crackers or bread. Perfect as a snack or to fill out a dinner table!
Storage and leftovers
The beauty of a dip like this is that it can be made in advance and stored for when you are ready to use, or to stay on hand as a readymade snack. It’ll keep up to three days in the fridge. I actually prefer giving the dip a bit of time to rest before eating. Flavours will have a chance to meld together and make the dip even more tasty. I would not recommend freezing the dip though. The dairy won’t respond well to freezing and can end up unpleasantly grainy.
