Try this Tomato Almond Dip recipe, or contribute your own.
Suggest a better descriptionSource: Pretty Simple Cooking
Chop almonds and garlic in food processor until roughly chopped. Add tomatoes, paprika, balsamic vinegar, 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 1-2 pinches of kosher salt to taste. Serve with crackers or bread.
Optional: In a small skillet, warm 1 tablespoon of olive oil with red pepper flakes over low heat for 3-5 minutes. Drizzle over the dip before serving.
Dip will last in refrigerator for up to 7 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 546 | ||
Calories from Fat: 397 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2317.2mg | 80 % | |
Potassium 977.6mg | 26 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 24.9g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
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