Califonia Bountiful
Print this recipe

Whipped almond dip

Whipped almond dip


1 quart whole blanched almonds
3 quarts water
12 cloves garlic, roasted
1 1/2 tbsp. nutritional yeast
1 cup extra virgin olive oil
Kosher salt, to taste

This light and creamy dip packs a punch of umami, thanks to the roasted garlic and nutritional yeast. "It's a great substitution on your mezze plate if you don't want the heaviness of a hummus or baba ghanoush," chef Jammir Gray says.


In a medium pot, boil almonds and water together over medium-high heat for 60 to 90 minutes or until soft but not mushy. Add more water as necessary.

Remove almonds from heat. In a blender, while still hot, blend almonds with just enough cooking liquid to cover it, in three batches. In each batch, add 4 garlic cloves, 1/2 tbsp. nutritional yeast and 1/3 cup olive oil. Start the blender on low to pulverize almonds and gradually increase to high. Blend until smooth. Mix with a rubber spatula if necessary; it will be thick.

When all three batches are thoroughly blended, mix together in a bowl and season with salt. Refrigerate until ready to use, up to 7 days. Serve cold with your choice of raw vegetables and drizzled with extra virgin olive oil.

Serves 4 to 6

Photo: © 2022 Lori Eanes