Saturday, August 24, 2013

Roasted Tomato Almond Dip

5 minutes, and 5 ingredients.  That's all you need to make this dip.  If that's not reason enough to whip out your blender, look at the name of it: roasted tomato almond dip.  So you get the sweet flavor of roasted tomatoes (but don't worry, you use a can of fire-roasted to speed things up!) with a hint of nuttiness (not to mention protein).  This dip is delicious.

Now, it says to serve it with grilled bread, and I recommend that.  I was lazy the day I made it, and I just grabbed stale crackers from the cabinet to eat with it.  Even with stale crackers, the dip was amazing; I can only imagine how good a toasty piece of good bread would be.

I'll confess that my family was a bit unconventional when it came to suppertime; we liked the dip so much that we actually made pasta and ate it as a sauce!  That's how good it is.  When's the last time you made a dip that was so delicious, you wanted to eat on top of spaghetti?


roasted tomato almond dip
from A Couple Cooks

3/4 cup roasted almonds
1 15-ounce can fire-roasted tomatoes
1 clove garlic
1/2 teaspoon kosher salt
1/4 cup olive oil


1) In the bowl of a food processor, combine all the ingredients except the oil.  Process until the nuts are finely ground.

2) Scrape down the bowl.  Then, with the food processor running, add the olive oil in a steady stream until a paste forms.

3) Serve with crackers or grilled bread.

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