Much as we love being in the kitchen, we also love quick and simple recipes, especially when we’re entertaining. So when we tasted this deliciously simple dip prepared by our friend Katy (of Katy She Cooks fame), we knew we’d have to give it a try ourselves.
This recipe is like a little bit of kitchen magic. Throw a few ingredients into a food processor and out comes a spread that tastes like it took hours. And if your pantry is stocked (like ours was), you won’t even have to make a run to the store!
As long as you have some essentials on hand (and a food processor), this recipe requires little forethought for a lot of flavor. (In our unofficial taste test with impartial testers, I believe the word “addictive” may have been used.) With the holidays quickly approaching, we’re glad to have this in our repertoire!
Thanks to Katy for the inspiration!
This recipe is a great option for gluten-free, vegetarian, and vegan diets, if you are or are cooking for someone who is – just make sure to serve with gluten-free crackers if necessary.
- ¾ cup almonds
- 14 ounces crushed tomatoes (San Marzano preferable, if you can find them!)
- 1 clove garlic
- 1 tablespoon paprika
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ cup olive oil
- In a skillet over medium heat, toast the almonds until they are slightly browned and fragrant, about 5 minutes. Stir frequently, and watch them so they don’t burn. Let the almonds cool slightly. (You can skip this step in a pinch, but toasting the almonds helps to enhance their flavor.)
- In the bowl of a good processor, combine the almonds with the tomatoes, 1 clove garlic, 1 tablespoon paprika, 1 tablespoon balsamic vinegar, 2 teaspoons lemon juice, ½ teaspoon salt, and ½ teaspoon red pepper flakes. Process until the nuts are finely ground.
- Scrape down the bowl. Then with the processor running, add the ¼ cup olive oil in a steady stream until a paste forms. Serve with crackers or bread.