Baked Potato Snack With Hot Almond Dip







A recipe allowed in a / / / diet.

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.

Nutritional Chart

Calories: 234 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 17 g
  • 18 g

Ingredients Needed for Baked Potato Snack With Hot Almond Dip

For the potatoes:

6 medium potatoes, thickly sliced
2 tablespoons of olive oil

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 Make 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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