Set aside 1/4 cup walnuts and coarsely chop. Place remaining ingredients in a food processor and process until smooth.
Transfer to a serving bowl and sprinkle with reserved walnuts. Serve with cut vegetables, breadsticks or spread over baguette slices.
Omit cream cheese and place all ingredients except walnuts in a food processor. Add 1 cup pitted ripe olives and pulse until finely chopped. Stir in 1/2 cup chopped, toasted walnuts just before serving. Transfer to a serving bowl and sprinkle with reserved walnuts. Makes about 2 1/3 cups.
Recipe courtesy and reprinted with permission of California Walnuts Board