Baked Potato Snack With Hot Almond Dip

  • Difficulty: Basic
  • one hour and 10 minutes
  • 4 servings

We already know that baked potatoes, salted and drizzled with olive oil are delicious. But let’s upgrade them. You can do that by whipping up a dip with blended almonds. Make it hot and spicy with paprika, chili, and cumin. Give it an acidic kick with some lemon juice.

Ingredients Needed for Baked Potato Snack With Hot Almond Dip


For the potatoes:

6 medium potatoes, thickly sliced
2 tablespoons of olive oil
salt
pepper

For the dip:

4 ounces of almonds
1 tablespoon lemon juice
2 teaspoons of garlic powder
1 teaspoon nutritional yeast
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon cumin powder
¼ cup water

How to Cook Baked Potato Snack With Hot Almond Dip

  1. For the potatoes:

    Line a baking tray or a bigger baking dish with parchment paper.

  2. Add the sliced potatoes, drizzle them with the olive oil, and season with salt and pepper. Bake for 60 minutes at 350⁰F/175⁰C.
  3. For the dip:

    Add the almonds, lemon juice, garlic powder, nutritional yeast, paprika, chili powder, cumin, and water to a blender. Blend until even.

  4. Serve the potatoes with a bowl of dip.

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