Yield Makes 2 cups Number Of Ingredients 9 Steps:
- Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
- Add the remaining ingredients to the food processor and pulse until smooth.
Time 15m Yield 26 tablespoons, 26 serving(s) Number Of Ingredients 6 Steps:
Mix cream cheese on medium speed until smooth. Mix in sour cream thoroughly. Mix in sugar, milk and almond extract. Refrigerate. Serve with assorted fresh fruit.
Time 3h30m Yield 2 1/2 cups Number Of Ingredients 10 Steps:
Position rack in lowest third of oven and preheat to 300°F. Place garlic in small baking dish and toss with oil. Bake until garlic is soft and golden- approx 30 minutes. Transfer to blender and let cool- approx 30 minutes. Add Worcestershire sauce and mustard to garlic. Blend until garlic is finely chopped. Scrape mixture into large bowl. Stir in almonds, sour cream, mayonnaise, and herbs, salt and pepper. Cover and refrigerate at least 2 hours or best overnight to mellow flavors. Let stand at room temperature for at least 1 hour prior to serving.
Time 5m Yield 1 cup Number Of Ingredients 10 Steps:
In a medium bowl, vigorously mix together the almond butter, yogurt, honey, cinnamon, vanilla, cardamom and sea salt. Garnish with slivered almonds, a drizzle of honey and flaky sea salt. Serve with sliced apples.
Time 10m Yield 12 Number Of Ingredients 5 Steps:
Puree all ingredients in a small food processor until smooth. Transfer to a covered container and refrigerate until ready to serve. Serve with apple slices, grapes, banana slices, or strawberries.
Time 5m Yield 12 Number Of Ingredients 7 Steps:
Beat yogurt and cream cheese together in a bowl. Stir in almond butter, orange juice, honey, lemon juice, and vanilla extract. Taste and adjust amounts to your liking.
More about “almond dip recipes”
Yield Makes about 1 1/4 cups Number Of Ingredients 5 Steps:
Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
