A nutty dip to go nuts for! Toasted walnuts are blended with a splash of Chardonnay vinegar, garlic and EVO, then sprinkled with smoked paprika. A delicious and moreish combination. 

Makes approx. 1 cup

120g Tricketts walnut halves, toasted
2 Tbsp Forvm Chardonnay vinegar
1 clove garlic, crushed
Extra virgin olive oil (EVO)
La Chinata Smoked Paprika Hot


Place walnuts, vinegar, garlic, and ¼ cup EVO in a blender or food processor. Process until well chopped then slowly add ¼ cup cold water and process until smooth. Season with salt and pepper, to taste.

Transfer into a shallow bowl; drizzle with EVO, scatter with extra walnuts and paprika.

Recipe by Julie Le Clerc



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