Almond Dip

Name: Almond Dip
Yield: Makes 2 to 3 cups (450 to 675 grams)
Ingredients: ½ teaspoon kosher salt; 2 tablespoons freshly squeezed lemon juice (from 1 large lemon); 2 tablespoons freshly squeezed lemon juice (from 1 large lemon); ¼ cup (36 grams) raw whole almonds; 1 ½ cups (375 grams) plain Greek yogurt; 1 clove garlic, pressed or finely minced; 1 clove garlic, pressed or finely minced; ⅓ cup (75 milliliters) extra-virgin olive oil, plus more if storing; 3 tablespoons (18 grams) finely chopped fresh dill

Preparation info

Makes
2 to 3 cups

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

In this easy dip, the slight anise flavor of the dill, the heat of the garlic, and the tanginess of the yogurt somehow work together to bring out the sweetness in the almonds. The fresher the nuts, the better the flavor will be.

Ingredients

¼ cup (36 grams) raw whole almonds
1 ½ cups (375

Starter
Vegetarian
Gluten-free

Method

Place the almonds in a food processor and pulse until they have the texture of bread crumbs, about 30 seconds. If you don’t have a food processor, you can go with the DIY method: Place the almonds in a resealable plastic bag and bash them with a rolling pin until you have the right texture.
Place the almonds in a bowl and add the remaining ingredients. Stir until