Part salsa and part tapenade, this dip is all flavour: The toasted almonds give great depth and creaminess, while the other ingredients set off a taste bomb! This is a dip that works well both served with roasted vegetables or tossed into pasta. (I’ve even been known to sneak into the fridge with a spoon and eat it straight up. Don’t judge.)
Makes 3 cups
2 cups cherry or grape tomatoes (use one colour or a variety of colours)
1 shallot, peeled and halved
1 tbsp capers
5 green olives with pimento
1/4 cup oil-packed sun-dried tomatoes, drained
1 cup almonds, blanched and toasted
1/4 tsp salt
4 tbsp olive oil
2 tbsp warm water
15 basil leaves, finely chopped
Pour cherry tomatoes into food processor and pulse until tomatoes have a rough, chopped look and some water. Remove from food processor into a large mixing bowl and set aside.
Add shallot, capers, olives and sun-dried tomatoes to the food processor. Process for about 1 min, scraping down the sides with a spatula after about 30 sec. Repeat. Add almonds, salt, olive oil and water into the processor and blend again for about 30 sec. Scrape down the sides and blend again. Continue until mixture resembles salsa.
Pour the almond mixture into the bowl with the tomato mixture and add basil. Stir well.
Dip will keep well in an airtight container in the fridge for up to 1 week.