Cool, creamy, zippy, garlicky … this easy 4-Step Ajo Blanco Dip recipe ⬇️ is so full of tangy goodness, we can’t stop dipping!

Here’s how to make it:

1. In a blender, combine 2 cups slivered blanched almonds, 1 ½ cups diced crustless sourdough bread, 1 ½ cups water, ¼ cup extra virgin olive oil, ¼ cup sherry vinegar, 4 garlic cloves, and 1 ½ tsp kosher salt. Blend on high speed until smooth, about 4 minutes. 
2. Strain the ajo blanco dip through a fine mesh strainer into an airtight container. Refrigerate for at least 1 hour and up to overnight. 
3. Garnish the ajo blanco with thinly sliced green grapes, torn fresh mint leaves, extra virgin olive oil, and flake salt. 
4. Serve cold with freshly cut cucumbers. Leftover ajo blanco dip will keep in an airtight container in the refrigerator for up to 3 days.