If you check out the ingredients in this dip, you may say WHOA! That sounds funky. But when you taste it – you’ll know that the ingredients sing together to make a delicious sauce that rocks when served up with handmade pita chips OR crudités.
Smoked Paprika makes this dip “meaty” and delicious. Its tastes like bacon – without the meat! It’s also a good source of four different carotenoids which all function as strong antioxidants. Paprika has an active ingredient called capsaicin, which gives the “heat.” This has been shown to help boost metabolism, relax blood vessels, and lower blood pressure.
Almond Caper Dip
- 1/3 Cup Toasted Whole Almonds
- 1 TB Water
- 3 TB Sherry Vinegar
- ½ Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 2/3-Cup Extra Virgin Olive Oil
- 2 Cloves Garlic, Peeled
- 1 Tsp Smoked Paprika
- 1 Tin Anchovies, drained
- 1 Cup Capers
- Chopped Parsley for Garnish
In a food processor or blender, pulse the almonds until coarsely chopped. Add the water, vinegar, sea salt, pepper, olive oil, garlic, paprika and anchovies and pulse to combine. Place in a bowl and add the capers. Stir until thoroughly combined. Serve with pita chips or crudités.
Handmade Pita Chips
Pita Chips are perfect for dipping. But packaged chips are full of salt and fat, plus preservatives and other ingredients. Once you find out how easy it is to make your own, you’ll never buy another bag again.
- 6 Whole Wheat Pita Pockets
- Olive Oil Spray
- About a TB of your favorite spice or spice blend like Smoked Paprika or Garam Masala
- Sea Salt and Black Pepper to taste
Cut the Pita Pockets in fourths and the tear each quarter in half – you should have 8 pita chips from each pocket. Spray them with olive oil, season with spices, salt and pepper. Place on a sheet pan and cook in a 400F oven for about 12 minutes.