Almond and Cheese Dip
Botana de Nuez y QuesoA 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.
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.