Garlic Vegetable Dip

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Garlic Vegetable Dip

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Published prior to 2008

Here's another splendid way to use up stale bread. While a quick read-through of the ingredients may not be overly inspiring, the finished product is rich, creamy and fairly thick -- a perfect foil for green pepper strips or celery sticks. We also like to use this dip as a spread on bread. Be warned: don't eat this near anyone who doesn't care for garlic; it packs a real punch!

4 ounces (approx. 2 1/4 cups) bread crumbs, from either stale or fresh white bread
4 ounces (approx. 1 cup) blanched almonds, slivered or whole
6 tablespoons olive oil
4 tablespoons red wine vinegar
10 cloves garlic, put through a garlic press or chopped (more or less according to taste)
1 to 1 1/4 teaspoons salt (according to taste)
1/2 cup cold water

In a blender or food processor, whir the bread crumbs and almonds until finely pulverized. Add the olive oil, vinegar, garlic and salt, and blend or process again. Add the water and process until mixture is smooth. Store in the refrigerator, letting dip come to room temperature for approximately 1 hour before serving.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue.