This roasted tomato almond dip is exactly what I want my weekend to look like. I could easily make a meal out of a crusty baguette, cheese, a glass of red wine, and a good hearty dip. In fact, that’s usually my preference by the time the weekend comes around. This dip reminds me of hummus, but with nutty flavors and a slight kick from the fire roasted tomatoes. It has a thick, yet spreadable consistancy and makes a swoon-worthy appetizer.
The kicker is- you only need 5 ingredients to get here, and the whole thing is whipped up in your blender. The easier the recipe, the more time to enjoy these long summer afternoons.
Serve this yummy dip on a toasted baguette or smeared on sturdy salty pita crackers.
The ingredients are so simple. Canned fire roasted tomatoes and toasted almonds. A little garlic and salt for flavoring and a 1/4 cup of olive oil for consistency. That’s it.
Spread some whole almonds into a single layer on a baking sheet. Roast for 10-15 minutes at 350, giving them a quick shake about halfway through. You want them to look toasted and slightly darker. Let them cool slightly in the pan.
Add the toasted almonds, can of roasted tomatoes (juices and all), salt, olive oil, and garlic. I threw in 2 cloves because I’m a garlic-holic. Blend for about 30 seconds, until a smooth paste forms.
This roasted tomato almond dip is best served at room temperature, but I bet it’d be delicious warmed up!