Tomato Almond Dip


When Sonja and Alex behind A Couple Cooks announced their Pretty Simple Cooking vegetarian cookbook and virtual dinner party community launch, I leaped to participate (along with 250 others from across the world!). On Saturday evening, hundreds tagged #prettysimpledinnerparty over on Instagram and dug into the 100 recipes from cover to cover. I am so impressed with Sonja's ability to authentically connect with readers and empower fans to contribute to the cookbook milestone!

I took a stab at this three-minute (not kidding) party pleaser, entitled the "Irresistible Tomato Almond Dip." Smoky yet light, creamy yet healthy, the nut-based puree spreads smoothly on a chip, veggie or slice of rustic bread. Got leftovers? Consider making a staple condiment on your weekday lunch sandwiches! The spread lasts  up to a week in the fridge.

Thank you, Sonja and Alex, for sharing your passion for healthy cooking with me!


Makes 2 cups (approx. 8 servings)

3/4 cup roasted unsalted almonds
2 unpeeled garlic cloves (I added an extra than the recipe calls for!)
1 15-ounce can fire roasted tomatoes
1 tablespoon smoked sweet paprika
1 tablespoon balsamic vinegar
3 tablespoons olive oil, plus more to drizzle
1/2 teaspoon salt
2 pinches red pepper flakes

1. Add almonds and garlic to a food processor. Pulse until roughly chopped. Add tomatoes, paprika, vinegar, olive oil, salt and red pepper. Process for about 10 seconds, or until nuts are completely combined. Scrape down the sides of the bowl and pulse for 10 more seconds, until a creamy, tick texture is achieved.

2. Serve with pita chips, bread or veggies -- or store in the refrigerator for up to one week!

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.