Guajillo Almond Dip

Looking for a Mexican inspired dip that’s smokey, a little spicy, and crazy delicious? Look no further! I love using dried guajillo peppers because they are super accessible, easy to find in Mexican markets, budget friendly (so easy to find in bulk!), are a staple in Mexican cuisine, and have such a unique flavor that’s really just out of this world. If you have yet to try this chili - today is the day. This recipe is amazing for it’s simplicity, yet, the combinations of what you can use it in is almost unlimited.

You can serve it with tacos, quesadillas, tamales, enchiladas, fries, sandwiches, burgers, wraps, chips, crackers…do I dare keep going? You get the point…. it’s really so versatile and pairs great with so many dishes. Bookmark this recipe so next time you are doing a meal prep, you’ll want to have this on the roster. Perfect for any occasion, anytime, so I hope you enjoy it!

This guajillo almond dip is:

  • smokey and spicy

  • simple and easy

  • pairs great with wraps, sandwiches, chips,

  • dairy free

  • gluten free

Tag me on IG @chef_bai and let me know what you are pairing this dip with!


Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?

Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.

Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!

Print Friendly and PDF

Makes 16oz dip:

The Goods:

  • 1 roasted red bell pepper, stem and seeds removed

  • 2 guajillo peppers

  • 1 1/2 cup hot water

  • 1 1/2 cups almonds

  • 1 tbsp liquid aminos

  • 1 tsp lemon zest

  • 1 lemon juiced

  • 1/2 cup parsley

  • 2 garlic cloves, peeled

  • 1/2 tsp salt

The Method:

  1. Preheat the oven to 400 and roast the one red bell pepper for 20-25 minutes until fork tender. You can also buy roasted bell peppers in a jar to skip this step.

  2. Next, soak the guajillo peppers in 1 1/2 cups hot water for 15 min.

  3. Grab a high powered blender and add the soaking guajillos and hot water and all the other ingredients into a blender and blend for 60 seconds or until everything is smooth.

  4. Taste for salt. If you want it a thinner dip you can add 1/4 cup water.

  5. Pour the guajillo almond dip into an airtight container and store in the fridge for 4-6 days.

  6. Serve cold on your favorite wraps, sandwiches, or as a dip with your favorite veggie slices, chips, or crackers.

 
 
 
 

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!


Want more? Check out our Youtube Channel!

Previous
Previous

Corned Beef Sandwich (Vegan!)

Next
Next

Herby Coconut Mustard Soup