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A great make-ahead recipe for holiday get-togethers, this update on a classic dip features pecans, spinach, and an array of aromatics that make for a savory, tangy complement to chips or crudités. Serve with Maple Pecan-Crusted Bacon and Spiced Pecans.
Pecan Rosemary Dip
Servings: 2 Cups
Ingredients
- 1 cup raw pecan pieces
- 2 cups spinach packed
- Leaves from 2 sprigs of rosemary remove leaves from stems
- 3 cloves garlic peeled
- 1 tablespoon honey
- Juice of 1 lemon
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 –1/2 cup extra virgin olive oil
Instructions
- In a large skillet over medium heat, gently toast the pecan pieces until fragrant and golden—about 2–3 minutes.
- Add the pecan pieces, spinach, rosemary, garlic, honey, lemon, salt, and black pepper to a food processor. Pulse until smooth. Drizzle in the olive oil, starting with 1/4 cup, and process until smooth and desired thickness, adding more oil if needed. Serve as a dip with crudités.