I’ve been working on reconstructing a taste memory from Turkey. I finally got it, and it was just as good as I remember, but I’ve got to warn you about something.
Do you see how lovely this dill is, and how the orange of the carrot contrasts with it so perfectly?
I just want you to remember that image, and to close your eyes, and give this a taste.
Don’t look at it.
I only give you this photo because I feel that I must. But skip over it. Make this even though it looks gross. Just taste it. Taste on anything, but my favorite these last few days is atop a bagel and cream cheese. Good on bread, good on a little slice of radish, good on a carrot stick.
Sometimes a thing just can’t be prettied up. I’m really okay with that. I’m no Martha, I know, but while she’s molding things into pretty little shapes, I’ll be sitting here, happily submerging everything I can find into my ugly dip.
Carrot Dill Spread
3 large carrots, peeled and chopped into 1 inch pieces
1 cup fresh dill, chopped, plus 1/4 cup dill chopped kept to the side
4 ounces feta cheese
1 cup toasted walnuts
1/2 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
salt to taste
Combine all ingredients except the extra 1/4 cup dill in a food processor. Puree until fairly smooth. Stir in remaining dill, and add salt to taste.
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 
i think its important to give ugly food a chance every now and again!
I agree, Blair. After all, where would we be without the celeriac? Utterly lost, I think.
I'll bet this is fantastic. But alas, I may never know as Nick flat-out loathes all things dill. I'm imagining it anyway.
Though that sound great, the traditional Turkish spread is usually red, very very red. I know that either tomato paste or roasted red pepper paste is one of the most prominent ingredients of this traditional spread. Usually the more delicious are the ones made with the pepper paste (and there's usually a bit of red pepper also, which makes it really yummy and a bit spicy on your cracker). Add a little roasted red pepper to your recipe, and I bet your taste buds will get up and dance! It might help with the beauty factor as well.
Moll, I have to admit, that after I posted this, I found a photo of the spread in my photos, and it was indeed red. Roasted red peppers was my guess, but as I think I got the taste pretty well, I figured I'd leave the post as is. But tomato paste! That makes even more sense. So, a work in progress, I think.
Hey,
I'm going to try this for a dinner party this weekend. I think I'll add the pepper paste, but what are your favorite dunkables to accompany the dip? Or are crackers/lavash the most appropriate?
Kehr, this is really great with a good sourdough bread- I think that would be my first choice. But if you want to go more in the veggie direction, I'd do any selection of carrots, cukes, red peppers, and radishes. A dinner party? I'm so proud…