Famous Tomato Dip

This tomato dip has become “famous” in our circles: it makes frequent appearances as party appetizers and for baby showers! Serve with grilled bread.

Famous Tomato 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. Have you found enjoyment becomes easier with age? It certainly has for me. Keep reading for more on that, and our famous tomato dip recipe!

The less entitled I feel to good things, the more good things surprise me. Sweet friendships with gentle-hearted friends, my nephew gleefully applauding for himself, the taste of Indiana strawberries or fresh basil from the garden, kind words from a stranger…and even this tomato dip, which has become “famous” in our circles.

Related: 15 Easy Vegetarian Lunch Ideas

Famous Tomato Dip with Grilled Bread

How to make tomato dip

This tomato dip is 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. Our friend circle has started to make this tomato dip for parties and baby showers. We’ve been serving it a lot lately — 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. Everyone always asks, “are you bringing the tomato dip?” That’s when we knew it was a winner.

For this version of the tomato dip, we simplified from it original to use just 5 ingredients, while keeping the same basic taste. And for this one, we decided to serve it with grilled bread for dipping! The grilled bread adds a beautiful touch (thanks to Alex for the brilliant idea). Of course, you can serve it with anything you desire – bread, crackers, crostini, veggies, etc. We love this tomato dip not only for the taste, but the simplicity and easy assembly. It also works for wide range of diets: gluten-free [sans bread], dairy-free, vegetarian, and vegan. Basically, it’s the perfect party appetizer or quick lunch idea!

Want more with almonds? We’ve got 15 great almond recipes for you to try.

More party appetizers

This tomato dip is great for parties; here are a few more party appetizers and dip recipes:

This tomato dip recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Famous Tomato Dip with Grilled Bread

1 Star2 Stars3 Stars4 Stars5 Stars (35 votes, average: 4.06 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x


This tomato dip has become “famous” in our circles: it makes frequent appearances as party appetizers and for baby showers! Serve with grilled bread.



For the famous tomato dip

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

For the grilled bread


  1. In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and kosher salt. Process until the nuts are finely ground.
  2. Scrape down the bowl. With the processor running, add the olive oil in a steady stream until a thick texture forms. (Store any leftovers refrigerated for 1 week.)
  3. For the grilled bread: Slice the baguette into slices. Brush olive oil onto each side of the bread. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: American

Keywords: Tomato Dip, Grilled Bread, Appetizer Recipes, Party Appetizers, Entertaining, Vegetarian, Vegan, Plant Based

More lunch ideas

Outside of this tomato dip with grilled bread, here are a few other lunch ideas:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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 recipe 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.

  • Reply
    February 2, 2021 at 12:00 pm

    I made this today and it appears to be a little runnier than what yours is. I used fired roasted diced tomatoes in lieu of crushed. Could that be the reason?

    Thank you!

    • Reply
      Alex Overhiser
      February 2, 2021 at 2:45 pm

      Hi! Yes, the diced tomatoes have a bit more liquid in them.

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