Sometimes, you just need a dip. Something to bring the crowd together. Something to munch on. Something to make your lunch a little more delightful. Whatever the reason, this dip might just be the answer. It’s smoky and creamy. It’s unique. It’s great with raw veggies, such as celery sticks or cucumber slices, but also delicious with tortilla chips or crackers.
What I also can appreciate about a recipe like this is that there is no cooking. Zero. Zilch. And when it’s hot outside, especially 100+ degrees hot, anything I can prepare without having to cook is a definite bonus. One could definitely make this part of a meal, along with some crackers, assorted pickles, and maybe something special like a terrine, and a glass of wine or a gluten-free beer. It also only takes a few minutes to whip up, so I would encourage you to do so at your first chance. It’s that good.
It’s safe to say, it’s my new favorite thing.
Well, as far as dips go, anyway. I’m sure I’ll have a new favorite next week. Until then, enjoy.
Fire-Roasted Tomato Almond Dip (gluten-free, vegan)
1 c roasted, salted almonds
1 clove garlic, peeled
1 15-oz can fire-roasted tomatoes
Salt to taste (1/4-1/2 teaspoon)
1/2 t smoked paprika
3-4 T extra virgin olive oil
Place the almonds in the bowl of a food processor and process until finely ground and starting to clump a bit. Add the garlic, tomatoes, salt and paprika and continue to process until everything is smooth, stopping to scrape down the sides as needed. Turn the processor back on and drizzle in the olive oil, continuing to process until creamy. Taste and adjust seasoning as needed.
Serve with crackers, raw vegetables, chips, or even gluten-free bread. Makes 6-8 servings.
Join us tonight, July 1, at 8PM Eastern Time for a free LIVE CHAT where we will be discussing how to travel on a gluten-free diet. There will be prizes, courtesy of Udi’s!