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Paprika and almond dip

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Ingredients for 2 servings:

  • 50 g almonds
  • 4 tbsp oil
  • 2 tbsp ajvar (pepper puree, from the jar)
  • 2 tbsp vinegar
  • 1 tsp, heaped Parmesan
  • 1 tsp, heaped cream cheese
  • possibly Sambal Oelek (only if you like it hot)
  • n. B. Salt
  • n. B. sugar

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Dip for raw vegetables, crackers or as pesto with pasta

Blend all ingredients in a blender until smooth. Season with salt and 1-2 pinches of sugar. I always omit the sambal oelek and use spicy ajvar instead—it’s great for toning down with cream cheese until you get your preferred spiciness.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Paprika and almond dip