Almond Dip

This sounds like an odd combination, but the sweetness of the almonds sneaks out beneath the tanginess of the dill and yogurt.

1/4c raw whole almonds

1 1/2c plain Greek yogurt

1/3 c Ultra Premium Extra Virgin Olive Oil (ask if we have an oil with notes of anise in our current selection)

1 good sized clove garlic

3T finely chopped fresh dill

2 T Sicilian Lemon Balsamic (or fresh squeezed lemon)

1/2 tsp salt

1. Put almonds in a food processor and pulse till texture of bread crumbs.  A heavy storage bag and a rolling pin works well too.

2. Combine all ingredients in a bowl, and serve with vegetables, crackers or bread. Consistency can be altered with addition of more olive oil.

3. Refrigerate and store by covering with a drizzle of the olive oil to keep from drying out.  A piece of plastic wrap on the surface of the dip works also.  Warm or bring to room temp before reserving.