By Anthony Iafrati
This Easy Cacio e Pepe Dip Is Everything
3 steps
Prep:5min
The beauty of cacio e pepe lies in its simplicity: the combination of sharp, salty Pecorino Romano cheese and spicy black pepper is what makes that Italian pasta such a classic. It’s a crave-worthy harmony of flavors that can work with almost anything — including a cameo in the snack category. Blending the same flavors with California walnuts turns it into a sophisticated-yet-easy dip that you can scoop up with anything from fresh veggies to crisp crackers.
Updated at: Thu, 17 Aug 2023 00:12:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
1
Low
Nutrition per serving
Calories218.6 kcal (11%)
Total Fat21.1 g (30%)
Carbs3.9 g (1%)
Sugars1.2 g (1%)
Protein6.1 g (12%)
Sodium148.4 mg (7%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Step 2
Arrange 1 cup California walnuts in a single layer on a rimmed baking sheet. Bake for 5 minutes. Stir and continue to bake, checking and stirring every 2 to 3 minutes, until fragrant and toasted, 3 to 7 minutes more. Transfer the toasted nuts to a food processor fitted with the blade attachment.
Step 3
Finely grate 1 1/2 ounces Pecorino Romano cheese and add to the food processor. Add 4 ounces cream cheese, 1/3 cup water, and 3/4 teaspoon black pepper. Process to desired consistency, 30 seconds to 1 minute. Crush more walnuts and sprinkle over the dip with more black pepper before serving.
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