Almond and Cheese Dip

Botana de Nuez y Queso
A delightful little book I purchased in Mexico, Recipes and Memories of Mexico, by Dorothy Weeks, describes travels she took with her husband in Mexico in the 1950s and the foods they ate. I liked this simple dip and added chopped pickled jalapeño chiles to give it some heat. Serve with corn tortilla chips.
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Equipment

Ingredients

Makes about 1 cup

  • 1 cup slivered almonds
  • 3 ounce package cream cheese room temperature
  • 2 to 3 tablespoons sour cream
  • 1 to 2 jarred pickled jalapeño chiles en escabeche, seeded and minced
  • Salt to taste

Instructions

  • In a medium dry skillet, toast the almonds, over medium heat, stirring until aromatic and golden brown, about 6 to 8 minutes.
  • Take care not to burn the nuts or they will be bitter.
  • Cool the nuts completely; then put them in a food processor with the cheese, sour cream and jalapeños.
  • Blend well.
  • If the mixture is too thick, add more sour cream to reach a dipping consistency.
  • Taste and add salt, if needed.
  • Transfer to a serving bowl.
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Course Appetizer / Cheese / Nuts
Cuisine Mexican