Almond-Hazelnut Dip
This fabulous dip is a healthy alternative to sour-cream-laden options. It’s great on pita bread, blue corn chips, or raw vegetables, such as celery and carrot sticks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Food processor
- Garlic press
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Kitchen towel
- Measuring cup
- Measuring spoon
- Kettle
- Pot
- Refrigerator
Ingredients
- 3/4 cup hazelnuts
- 1/2 cup blanched almonds
- 1 large tomato, coarsely chopped
- 1/4 cup fresh parsley leaves
- 4 cloves garlic, pressed
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Hungarian hot paprika (or regular paprika)
- 1 teaspoon sea salt
- 1 teaspoon agave nectar
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 2 tablespoons flaxseed oil (or olive oil)
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