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I am not a walnut lover, but I love this. The original recipe called for 1.5 teaspoons of salt, but that was too much, so I'm going to use 1 teaspoon next time I make it. Also, the original called for 1/2 teaspoon of tarragon, but I'm going to use 1 teaspoon next time I make it... and I may use fresh instead of dried. If so, I'll use 1 Tablespoon of fresh tarragon. It is suggested that you use this on pita chips, but I think I'm going to stuff celery with it and dip vegetables into it. Maybe I'll try it on sandwiches, too. It seems really versatile. I think cayenne pepper would be good in this, but I haven't tried that yet. Please let me know how it is if you try it! We decided that 2 Tablespoons are enough for 1 serving, so that's how I've entered it here, but I'll probably eat 1/4 cup at a time. I must say that the recipe takes more effort and time to make than I would like, so I may triple the recipe next time I make it and try freezing it. As written, it makes 3 cups in total.
Units: US | Metric
Serving Size: 1 (36 g)
Servings Per Recipe: 24