Almond-Garlic Dip

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Almond-Garlic Dip

star rating (1) rate this recipe »
Published prior to 2008

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.


  • star rating 12/28/2011
  • TSingh from Newport Coast, California
  • WOW!! Unbelievably scrumptious! Easy and quick, this dip really delivers on flavor and texture (I kept it a bit "nubbly"). I used two slices of Oat and Honey Pain de Mie I had at the end of the loaf, used 1 cup of whole almonds I crushed with a rolling pin in a resealable bag and toasted, 6 cloves of garlic. Delicious, creamy, versatile (you can really play with this recipe: I may add smoked hot paprika, cilantro and maybe an acid element next time. But have no doubts, delectable as is!!! Even my picky 11 yo daughter gobbled it up. Hubby loved it too. I'm sure it will be wonderful as a sandwich spread. Thanks KAF.
    Wow is right! Whenever a recipe satisfies a picky eater it's a winner! Happy Baking! Irene @ KAF