Spanish · Lunch
Garlic Almond Dip
Roasted garlic and toasted almonds blend into a thick Spanish-style dip with olive oil, sherry vinegar and smoked paprika, finished with parsley. Served with warm bread or vegetable crudites, it echoes romesco-family sauces from Catalonia, offering a nutty, garlicky spread.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
489Calories
15.9gProtein
41.3gFat
21.2gCarbs
5.1gSugar
11.8gFiber
330mgSodium
0mgChol
3.9gSat Fat
720mgPotassium
240mgCalcium
3.1mgIron
0mcgVitamin B12
9.2mgVitamin C
vegan
vegetarian
gluten-free
low-carb
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Preheat the oven to 400F (200C). Set unpeeled garlic cloves on foil with a light drizzle of olive oil.
2
Roast
Wrap the garlic in foil and roast at 400F (200C) for 15 minutes until soft and golden at the edges.
3
Toast
While garlic roasts, toast almonds in a dry skillet over medium heat for 3 minutes, shaking often, until golden and fragrant.
4
Cool
Let roasted garlic rest 10 minutes until cool enough to handle, then squeeze soft cloves from their skins.
5
Blitz
Combine toasted almonds, roasted garlic, olive oil, sherry vinegar, smoked paprika and salt in a food processor; blitz until thick.
6
Finish
Add water a teaspoon at a time and pulse until the dip reaches a spoonable, spreadable consistency.
7
Plate
Spoon dip into a bowl, scatter chopped parsley over the top and drizzle with extra olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g almonds
- 8 cloves8 cloves garlic, unpeeled
- 4 tbsp4 tbsp olive oil, plus extra for roasting
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp water
