This dip will make a splash with the younger set. Let your kids help you make this, and watch them devour it on California endive spears!
Makes about 2 cups, serves 8 to 10
1 cup walnuts
1 cup frozen raspberries, defrosted and drained
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest (green part only)
2 tablespoons honey
2 tablespoons confectioners’ sugar
Place walnuts in the bowl of a food processor and process until finely ground. In a large bowl, fold together the ground walnuts with the remaining ingredients. Serve with endive spears.