Walnut-Date Spread on Pumpernickel

As we will soon be getting into the holiday season, we decided that a few new recipe ideas for party food and finger foods would be useful. This spread is one of our favorites. This also tastes very nice on celery sticks.

Yield: 2 cups of spread or dip

Ingredients:

for the walnut date spread:

  • 1½ cups soy quark or non-dairy yogurt
  • 1 cup walnuts
  • 1/3-1/2 cups date puree
  • tamari or light soy sauce

to serve:

  • 1 package pumpernickel party bread
  • optional walnuts as garnish

Directions:

  1. Begin by making the date puree. As this is such a small amount, I usually double the amount and use the left over puree in other recipes such as salad dressings etc.
  2. Remove the seeds from 15-20 dates. Chop them in small pieces.
  3. Boil ½ cup water and pour over the dates.
  4. Allow the dates to swell a bit then puree.
  5. Using a food processor, grind the walnuts to a fine small consistency.
  6. Add the soy quark or non-dairy yogurt.
  7. Add the date puree and pulse to blend.
  8. Add the tamari or soy sauce and season to taste.
  9. If you can get the small rounds of pumpernickel, then spread a teaspoon fun of the walnut date spread on each round. If you can not get the rounds, you will need to get the usual square pumpernickel, we cut each slice into fourths and then spread the walnut spread on top.
  10. Optionally garnish with 1/2 a walnut on top.

Notes:

You can get a nice thick “quark-style” yogurt by placing plain non dairy yogurt in a sieve that has been lined with cheesecloth. Place a bowl under the sieve to catch the water as it drains out. Drain the yogurt for ½ hour to thicken.