Truffle Chive Chip Dip (Dairy Free!)

If any of you have shopped at natural food markets before, you know the joy of finding specialized items and the defeat of seeing how much they can cost. I was trying to find a plant-based dairy-free chip dip and Whole Foods had an amazing one with truffle oil that, while so delicious, was almost $10 for a small container. Whoa! I decided that I wanted to try and make a similar dip at home to offset the cost and I love how it turned out!
Truffle Chive Chip Dip, makes one cup

1 cup raw almonds
1/4 teaspoon sea salt
1/2 teaspoon dill pollen
1/2 teaspoon white truffle oil
1 tablespoon chopped fresh chives
2 tablespoons unsweetened almond milk yogurt
unsweetened almond milk as needed Soak your raw almonds in a bowl of water overnight (or for at least 8 hours). Drain and rinse the almonds. Boil enough water to cover the almonds, take the pot off the heat and add your almonds to the water.  Let the almonds soak in the hot water for 5-10 minutes. Pinch the almonds between your fingers and the almond will shoot out of its skin jacket, leaving you with a “naked” blanched almond. Remove the skins from all of your almonds.Place your blanched almonds into a food processor and add in the salt, dill pollen, chives, truffle oil, and almond milk yogurt.Blend ingredients together adding almond milk as needed to get a scoopable consistency and season with more salt if needed. Serve immediately with fresh chives on top or store in fridge in an airtight container. I originally made this dip to eat with potato chips and while it is so good with chips, it’s also amazing on pretzels as well! The truffle oil and herbs, while a little pricy, make this dip taste rich and decadent and you use such a small amount that you can make a ton of batches before you’ll need to restock. Try some at your next party and I can guarantee that your guests will love it and be shocked that it’s so tasty and pretty healthy too! Happy snacking! xo. Laura

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Truffle Chive Chip Dip (Dairy Free)

Ingredients

• 1 cup raw almonds
• 1/4 teaspoon sea salt
• 1/2 teaspoon dill pollen
• 1/2 teaspoon white truffle oil
• 1 tablespoon chopped fresh chives
• 2 tablespoons unsweetened almond milk yogurt
• unsweetened almond milk as needed

Instructions

1. Soak your raw almonds in a bowl of water overnight (or for at least 8 hours). Drain and rinse the almonds. Boil enough water to cover the almonds, take the pot off the heat and add your almonds to the water.
2. Let the almonds soak in the hot water for 5-10 minutes. Pinch the almonds between your fingers and the almond will shoot out of its skin jacket, leaving you with a “naked” blanched almond. Remove the skins from all of your almonds.
3. Place your blanched almonds into a food processor and add in the salt, dill pollen, chives, truffle oil, and almond milk yogurt.
4. Blend ingredients together adding almond milk as needed to get a scoopable consistency and season with more salt if needed. Serve immediately with fresh chives on top or store in fridge in an airtight container.

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.