I serve with homemade pitas and carrots, or for low carb, celery
Tomato Almond dip
Ingredients
3/4 cup blanched almonds
1 can (14 ounces) whole peeled tomatoes, drained (I used either diced or fire roasted so I don't have to squeeze out seeds)
1 garlic clove
1 tablespoon paprika: (I use smoked and hot combo)
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon coarse salt
1/2 teaspoon red-pepper flakes
1/4 cup olive oil
Directions
Step 1
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
Step 2
Squeeze tomatoes to remove seeds. Add tomatoes to a food processor along with toasted almonds, garlic, paprika, vinegar, lemon juice, salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
Step 3
With the motor running, add oil; process until a paste forms.
Source: Martha Stewart
Tomato Almond dip
Ingredients
3/4 cup blanched almonds
1 can (14 ounces) whole peeled tomatoes, drained (I used either diced or fire roasted so I don't have to squeeze out seeds)
1 garlic clove
1 tablespoon paprika: (I use smoked and hot combo)
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon coarse salt
1/2 teaspoon red-pepper flakes
1/4 cup olive oil
Directions
Step 1
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
Step 2
Squeeze tomatoes to remove seeds. Add tomatoes to a food processor along with toasted almonds, garlic, paprika, vinegar, lemon juice, salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
Step 3
With the motor running, add oil; process until a paste forms.
Source: Martha Stewart