Prep 10 mins
Cook 0 mins
This is a very different dip/spread. It's fabulous as a spread for sandwiches and wraps (especially Cauliflower Wraps #124193.) It's also a tasty and healthy dip for chips, veggies or crackers. Keeps well in the refrigerator for several days. (From Two Sisters cookbook by Danielle & Lindsay Voeller.)
- 3⁄4 cup raw whole almond
- 3⁄4 cup water
- 3⁄4-1 cup olive oil
- 1 -2 large garlic clove
- 1⁄2 lemon, juice of
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper (to taste)
- Place almonds in a blender with the 3/4 C water and mix well.
- Add the remaining ingredients and blend for 2 minutes, or until creamy.
- Almonds may be blanched before blending if allergies or taste so dictate.