Serve this dip with crunchy vegetables. Recipe published in Food & Wine: March 2012.
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- 3 tablespoon(s) blanched almonds
- 3 tablespoon(s) walnuts
- 3 tablespoon(s) warm water
- 1/2 cup(s) barley miso
- 1. Preheat the oven to 350°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then grind in a mini food processor to a paste.
- 2. In a medium bowl, stir the water with the miso and the nut paste and serve. Yield: about 2/3 cup.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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