Appetizer Recipes

4-Step Ajo Blanco Dip

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

4-Step Ajo Blanco Dip
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Appetizer

4-Step Ajo Blanco Dip

Ingredients

For the Dip:

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
1 ½ tsp kosher salt

For Garnish:

Thinly sliced green grapes
Torn fresh mint leaves
Extra virgin olive oil
Flake salt

For Serving:

Freshly cut cucumbers

Directions

  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.