Roasted Tomato Almond Dip

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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.

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Serve this yummy dip on a toasted baguette or smeared on sturdy salty pita crackers.

roasted tomato almond dip-1The 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.

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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.

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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.

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This roasted tomato almond dip is best served at room temperature, but I bet it’d be delicious warmed up!

Roasted Tomato Almond Dip
Warm and thick roasted tomato almond dip served on a toasted baguette takes 30 seconds to whip up in your blender!
Servings Prep Time
8 people 10 minutes
Cook Time
1 minute
Servings Prep Time
8 people 10 minutes
Cook Time
1 minute
Roasted Tomato Almond Dip
Warm and thick roasted tomato almond dip served on a toasted baguette takes 30 seconds to whip up in your blender!
Servings Prep Time
8 people 10 minutes
Cook Time
1 minute
Servings Prep Time
8 people 10 minutes
Cook Time
1 minute
Ingredients
  • 3/4 cup almonds
  • 15 ounce can fire roasted tomatoes
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • baguette
Instructions
  1. Preheat oven to 350. Spread almonds into a single layer on a baking sheet. Toast in the oven for 10-15 minutes, until the almonds are slightly darker and roasted. Let cool slightly.
  2. Add the roasted almonds, can of fire roasted tomatoes, garlic, salt, and olive oil into a blender.
  3. Blend for 30 seconds, or until a smooth paste forms.
  4. Serve on a toasted baguette or crackers.
Recipe Notes

Recipe adapted from a Couple Cooks.

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