Roasted Tomato Dip

Adapted from: https://www.acouplecooks.com/roasted-tomato-almond-dip-with-grilled-bread/

Ingredients

• 3/4 cup roasted almonds
• 15-ounce can crushed fire roasted tomatoes
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• 1 baguette or artisan loaf (OR sub your favourite chip or cracker)
• additional olive oil

Directions

1. In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and salt. Process until the nuts are finely ground.
2. Scrape down the bowl. With the processor running, add the olive oil in a steady stream until a thick texture forms. (Store any leftovers refrigerated for 1 week.)
3. Optional – For the grilled bread: Slice the baguette into slices. Brush olive oil onto each side of the bread. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.