Serves: 5
Total Calories: 232
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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond and Cheese Dip recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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