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This dip seems way too smooth and creamy to be dairy-free... but it is!
2 thick slices white bread (4 ounces)*
3/4 to 1 cup (6 to 8 ounces) cold water
1 cup (4 ounces) blanched slivered almonds, toasted till golden brown in a 350°F oven (about 16 minutes)
0 to 8 large, peeled garlic cloves, to taste
heaping 1/2 teaspoon salt
6 tablespoons (2 3/4 ounces) olive oil or garlic oil**
2 teaspoons balsamic vinegar
*This is a great use for stale baguettes.
**Use garlic oil, and no fresh garlic, for the mildest possible garlic flavor.
Combine the bread and water, and soak till bread is soft. Place the bread, water, and remaining ingredients into the bowl of a food processor, and process till smooth. Serve with grissini; refrigerate any leftovers. Yield: about 1 3/4 cups dip.