Serves: 5
Total Calories: 4,058
Yield: 1 1/4 Cup

1/3 cup almonds
6 garlic scapes or garlic cloves
1/2 cup tightly packed cilantro leaves
1/4 cup Marinated Sun-Dried Tomatoes with Calendula Flowers or plain sun-dried tomatoes in oil
1 tablespoon dark miso (South River brand Three Year Barley Miso is recommended)
1/4 cup pitted kalamata olives
2 tablespoons orange oil or extra virgin olive oil
1/4 cup water

1. Place the almonds in a food processor and grind into flour.

2. Add the remaining ingredients and purée until smooth. Adjust the seasonings, if desired.

3. Use immediately. Refrigerate any leftovers.

For a Change . . .
• Instead of puréeing the ingredients, finely chop the garlic, cilantro, tomatoes, and olives, and stir them into the ground almonds for a chunky-style spread.
• Try Marinated Red Peppers with Lemon and Garlic instead of Marinated Sun-Dried Tomatoes with Calendula Flowers.

Nutritional Facts:

Serves: 5
Total Calories: 4,058
Calories from Fat: 3,928

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Sauces, Dips, and Dressings Mix and Match
Tomatillo and Lime Dressing
Asian Cilantro Dressing
Zesty Parsely and Scallion Dressing
Sweet Basil Vinaigrette
Orange-Raspberry Vinaigrette
Asian Gigner-Orange Dressing
Parsley and Garlic Scape Dressing
Strawberry Sauce
Sweet-and-Sour Dipping Sauce
Cinnamon Vanilla Applesauce
Cranberry-Orange Sauce
Blackberry-Pear Sauce
Mustard Sauce with Maple Syrup and Miso
Sensational Seasoning Blend
Tomato Sauce with Lobster Mushrooms
Sunflower Seed and Mushroom Pate with Oregano and Sage
Cilantro-Olive Spread
Roasted Red Pepper and Feta Cheese Dip
Tomatillo Salsa
Creamy Curry Dip
HummBaba