Greek Almond Dip

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Loosely based on classic Greek skordalia, this dip gets its brightness from fresh dill and lemon juice.
3/4 cup (unblanched) almonds
1 cup Greek yogurt
1/4 cup olive oil
1 tablespoon finely chopped fresh dill
1 clove garlic, finely chopped
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1. Pulse almonds in a blender until they are finely ground.
2. Place in a bowl with remaining ingredients.
3. Stir well to combine.
Serves 6. Domino Sept. 2007 magazine recipe. Make with homemade pita chips.
Meal   SnackCuisine   Greek
Dish   AppetizerPrep Time   less than 15 minutes

Lauren Knowlton

Member since Nov 2007

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