Almond Dip Recipes

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ALMOND DIP



Almond Dip image

This party dip makes an impressive presentation and has an interesting blend of flavors.

Provided by Jo Ann Hill

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h

Yield 8

Number Of Ingredients 9

5 slices bacon
1 ½ cups whole almonds, raw
8 ounces cream cheese, softened
½ cup mayonnaise
1 tablespoon chopped green onions
½ teaspoon dried dill weed
pinch of freshly ground black pepper
1 teaspoon whole pine nuts
crackers

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Preheat oven to 300 degrees F (150 degrees Celsius).
  • Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool.
  • In a bowl, mix together softened cream cheese, mayonnaise, green onions, crumbled bacon, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish.
  • Beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 15.3 g, Cholesterol 42.7 mg, Fat 40.4 g, Fiber 3.4 g, Protein 11.2 g, SaturatedFat 10.2 g, Sodium 414 mg, Sugar 1.8 g

TOASTED ALMOND CRAB DIP



Toasted Almond Crab Dip image

I got the recipe for this super spread from my sister-in-law years ago, and it's always popular at social gatherings. It's so easy to make, yet it looks and tastes fancy.-Sonja Blow, Nixa, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 cups.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 cups shredded Swiss cheese
1/3 cup sour cream
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1/2 cup imitation crabmeat, chopped
3 tablespoons finely chopped green onions, divided
1/3 cup sliced almonds, toasted
Assorted crackers

Steps:

  • In a bowl, combine the first five ingredients. Stir in crab and 2 tablespoons onions. Spread into an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until heated through. Sprinkle with almonds and remaining onions. Serve with crackers.

Nutrition Facts :

ALMOND DIP FOR FRESH FRUIT



Almond Dip for Fresh Fruit image

A creamy and virtually fat free dip. This recipe was clipped out of a magazine but now I can't remember which one! I believe this may be a Philadelphia Brand Cream Cheese recipe, though.

Provided by Vino Girl

Categories     Dessert

Time 15m

Yield 26 tablespoons, 26 serving(s)

Number Of Ingredients 6

8 ounces fat free cream cheese, softened
1/2 cup nonfat sour cream
1/3 cup sugar
3 tablespoons skim milk
1/4 teaspoon almond extract
fresh fruit

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.

Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 52.1, Carbohydrate 3.9, Sugar 3, Protein 1.6

HONEY, ALMOND, AND CITRUS FRUIT DIP



Honey, Almond, and Citrus Fruit Dip image

Creamy, sweet, and slightly tangy dip for fruit--excellent for breakfast, brunch, dessert, or a snack. Serve with fruit of your choice for dipping such as apples, bananas, grapes, kiwi, mango, melon, oranges, pears, pineapples, or strawberries.

Provided by Joanna

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 5m

Yield 12

Number Of Ingredients 7

1 (5.3 ounce) container full-fat Greek yogurt
½ (8 ounce) package cream cheese, softened
2 tablespoons almond butter
2 tablespoons orange juice
1 tablespoon honey, or more to taste
1 tablespoon lemon juice
¼ teaspoon vanilla extract

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.

Nutrition Facts : Calories 72 calories, Carbohydrate 3.1 g, Cholesterol 12.9 mg, Fat 6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 47.5 mg, Sugar 2.3 g

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

Categories     Condiment/Spread     Sauce     Garlic     Nut     Pepper     No-Cook     Low Fat     Almond     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

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.)

BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS



Beet, Chickpea, and Almond Dip with Pita Chips image

Provided by Susanna Hoffman

Categories     Bean     Garlic     Appetizer     Bake     Cocktail Party     Vegetarian     High Fiber     Almond     Beet     Summer     Vegan     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes
1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)
3/4 cup extra-virgin olive oil plus more for chips
1/4 cup slivered almonds
5 garlic cloves, peeled
1 1/2 tablespoons (or more) red wine vinegar
6 7-inch-diameter pita breads

Steps:

  • Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
  • Place dip in center of platter. Surround with chips and serve.

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