Of all the recipes we serve to guests, this is one people consistently go mad for. A dear friend first served it to us over wine and conversation in her cozy kitchen. We asked for the recipe, which she adapted from a torn-out page of Everyday Food magazine, and we have been serving our version of it ever since. Nearly every time we make it, we’re asked for the recipe too! It’s fantastic with crackers or crostini and works as a vegetable dip as well. For an extra kick, top it with our quick chili oil.
Ingredients
FOR THE DIP
- 1 small garlic clove
- ¾ cup roasted unsalted almonds
- 1 15-ounce can crushed fire-roasted tomatoes
- 1 tablespoon sweet paprika
- 1 tablespoon balsamic vinegar
- 0.25 teaspoon kosher salt
- 2 pinches red pepper flakes
- 3 tablespoons extra-virgin olive oil
FOR THE CHILI OIL
- 1 tablespoon extra-virgin olive oil
- 2 pinches red pepper flakes
How to Make It
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Make the dip:
- Peel the garlic. Add the almonds and garlic to the bowl of a food processor and pulse until roughly chopped. Add the tomatoes, paprika, balsamic vinegar, kosher salt, red pepper flakes, and olive oil. Process until the nuts are thoroughly combined, about 10 seconds. Scrape down the sides of the bowl and pulse a few more seconds to achieve a thick, creamy texture. Stir in 1 to 2 pinches kosher salt to taste. Serve with crackers or bread. Make the chili oil (optional):
- In a small skillet, warm the olive oil with the red pepper flakes over low heat for 3 to 5 minutes. Drizzle the chili oil over the dip before serving.
