Roasted Tomato Almond Dip with Grilled Bread

Roasted Tomato Almond Dip with Grilled Bread

I don’t know about you, but the longer I live, the more I learn about how to enjoy life. Enjoyment is actually difficult to pull off, I’ve found. It means you have to live in the present, ignoring worry about the past or nagging thoughts of the future. It also requires overlooking some of the present conditions that might not be ideal (my rumbling stomach, the dog barking, that spot on my shirt…).

Have you found enjoyment becomes easier with age? It certainly has for me: sweet friendships with gentle-hearted friends, my nephew gleefully applauding for himself after singing his A, B, C’s, the taste of Indiana strawberries or fresh basil from the garden, kind words from a stranger…the less entitled I feel to good things, the more good things surprise me.

Like this tomato almond dip, a new take on one of our old favorites that we adapted from a friend. It is quick to put together (5 minutes, excluding cleanup), but it is so so tasty. We’ve been serving it a lot lately for summer meals — as an appetizer for a few meals dear friends, part of summer picnic on the porch with my in-laws — and it’s been a hit every time. We simplified from the original version to use just 5 ingredients, while keeping the same basic taste. Serving it with grilled bread adds a beautiful touch (thanks to Alex for the brilliant idea), but you can serve it with anything you desire – bread, crackers, veggies, etc. We enjoy it not only for the taste, but the simplicity and easy assembly, and the suitability for a wide range of diets (gluten-free [sans bread], dairy-free, vegetarian, vegan).

Here’s to taking the time to enjoy each moment, this summer and beyond!


Roasted Tomato Almond Dip

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 8


  • 3/4 cup roasted almonds
  • 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 ingredients except the olive oil, and process until the nuts are finely ground.
  2. Scrape down the bowl. With the processor running, add 1/4 cup olive oil in a steady stream until a paste forms. Serve with crackers or bread.


Adapted from A Couple Cooks — reference this version for some extra flavors to add if desired


Roasted Tomato Almond Dip with Grilled Bread

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks


  • 1 baguette
  • Olive oil


  1. Slice the baguette into slices. Brush olive oil onto each side of the bread.
  2. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.




About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    June 9, 2013 at 9:43 pm

    I am all over grilled bread these days and the dip sounds so good! I love the combo of tomato and almonds!

  • Reply
    June 9, 2013 at 10:42 pm

    ‘the less entitled I feel to good things, the more good things surprise me.’ – such a good sentence. You’ve given me some food for thought tonight.

    And, this looks so good! xo

  • Reply
    June 9, 2013 at 10:59 pm

    Sounds incredible! And yes, enjoyment of the simple things really seems to be much easier to come by with age. I’ll take it ;)

  • Reply
    June 9, 2013 at 11:57 pm

    This sounds really great for long summer afternoon snacking! Now all I need is a food processor so I can actually make it. Maybe it’s finally time to buckle down and get one. :)

  • Reply
    Belinda @themoonblushbaker
    June 10, 2013 at 10:16 am

    I think simple things get better as you age. Like cheese wine and cured meats.
    However this is such a simple recipe I would love to try this with a jar of char grilled peppers

  • Reply
    Courtney Jones
    June 10, 2013 at 11:09 am

    Love this post :) I’m definitely learning how to stop and enjoy the moment more. Previously, I would look back on moments and think of how great they were. But I was sad that I did not appreciate them at the time. Lately, I’ve been able to sit back during an event and realize the significance the moment has and I feel grateful. PS. this dip looks fantastic! I’m going to make it for my birthday picnic next week :)

  • Reply
    June 10, 2013 at 12:38 pm

    Romesco is one of my favourite dips ever – perfect with grilled leeks, seafood, or just on bread as in your gorgeous photos. Another gorgeous recipe post, thanks!

  • Reply
    June 10, 2013 at 1:01 pm

    oh this looks and sounds amazing!

  • Reply
    June 10, 2013 at 1:54 pm

    Oh yes I would agree with you about enjoyment coming with age. My kids are young adults(23,20 and 19) and at 42, almost 43 years old I am ready to start living a bit more free and doing things that bring a smile to my face. Which is usually the small things. I lived a lot of my life for my husband and kids, no regrets ever, I do love them so, but now I know my kids will fly on their own soon. My husband and I are best friends and we laugh at the silliest of things. It is a good life!!!!

  • Reply
    June 10, 2013 at 4:25 pm

    Almonds and tomatoes? never heard of that combo! but it sounds really good!!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 10, 2013 at 5:02 pm

    This dip is super unique, and super awesome! Love it!

  • Reply
    June 24, 2013 at 9:32 am

    Oh man, this looks delicious. I’m having some friends over this weekend and think I’ll whip some up for them. Just to be sure: do you add the liquid from the tomato can as well? Thanks!

    • Reply
      June 24, 2013 at 9:36 am

      Yes, you do include the liquid. Hope you enjoy!

  • Reply
    January 21, 2014 at 3:42 pm

    Just made this and it smells great! When I serve this, do I keep it cool or heat it up? Both sound delicious.

    • Reply
      January 21, 2014 at 9:37 pm

      Hi! We usually serve it at room temperature, but I bet it’d be delicious warm!

  • Reply
    April 16, 2014 at 8:18 pm

    I made this dip the other night for a group of friends, and it was a huge hit! I made one batch with a bit of Feta added, and a second batch that left out the garlic and Feta but added balsamic vinegar and smoked paprika. Both versions were delicious, and it was very quick and easy to make. Thanks for sharing this recipe!

  • Reply
    June 18, 2015 at 6:19 pm

    Can this be made in advance?

    • Reply
      June 18, 2015 at 6:34 pm

      Sure! You made need to loosen it with a bit of water if it thickens up.

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