Almond Ginger Dip- Savory

Kathie Carr


I got this recipe from the San Francisco Chronicle back in 1986. I haven't made it in a while but was so glad to find it as I was searching for recipes for my Mother and Grandmother's cookbooks.

I'm posting it here to share and also to be sure I don't "lose" it again.

Image used with permission. is the copyright owner

pinch tips: How to Wash Fruits & Vegetables


1 1/3 cups


15 Min


1 c
blanched almonds
(8 ounce) container plain yogurt
2 Tbsp
lemon juice
1 tsp
sugar (or more to taste)
1 tsp
grated fresh ginger (or less to taste)
1/4 tsp
1 Tbsp
chopped chives

Directions Step-By-Step

Toast almonds in a 350 degrees oven for 5-10 minutes or until they are lightly browned. Cool.
In a blender combine nuts, yogurt, and lemon juice. Process until almost smooth. Add sugar, ginger, and salt. Process until well mixed. Stir in chives.

Chill before serving. Great with crackers and fresh veggies.

About this Recipe

Course/Dish: Other Appetizers, Dips