Tomato Almond Olive Spread

Looking for a bold, briny, punch-you-in-the-mouth kind of spread? Say hello to this Tomato Almond Olive Spread—your new fridge MVP. It’s smoky, salty, tangy, and just enough creamy to make you question why you ever settled for boring hummus. No disrespect to Hummus, BTW. When I spotted a version of this delicious recipe in a German Cooking Magazine, I had to try it out.

Here’s the juicy secret: start with sun-dried tomatoes in oil. That oil? Liquid gold. Don’t even think about tossing it. Drain the tomatoes, chop them up like you mean it, and save that oil like your snack life depends on it. (Spoiler: it does.)

Next, pit stop at Flavor Town to create this Tomato Almond Olive Spread. Roughly chop some black olives. Not the fancy Kalamata kind unless you’re trying to impress your cousin from Brooklyn. Just your average, delicious black olives. Then toss everything into a food processor: tomatoes, olives, a few tablespoons of tomato paste, a swipe of cream cheese, and a sprinkle of fresh chives. Pulse until it looks like something you’d pay $12 for at a wine bar.

Now for the magic move: salted almonds. Not raw, not roasted-unsalted. SALTED. They’re the crunchy crown jewel. Chop and fold them in—don’t blend. We’re going for texture, not nut butter.

Right before serving, drizzle more of that sun-dried tomato oil on top. Go extra AF and garnish this Tomato Almond Olive Spread with extra salted almonds, strips of sundried tomatoes, olive rings, and chives. Look at you—gourmet and glowing.

Feeling spicy? Swap in smoked almonds for a campfire-vibes upgrade. Or try rosemary roasted ones if you’re feeling fancy and herbaceous. Either way, almonds are the hero here.

Furthermore: Create a Dip Out of This Spread.

This Tomato Almond Olive Spread slays on crackers, crusty bread, or—brace yourself—a toasted bagel. Want to get wild? The original recipe is a dip, not a spread. However, it’s so easy to thin it out with more water. Then you have a velvety dip that loves hanging out with chopped veggies at happy hour.

So there you have it. One spread. Infinite snack attacks. Minimal effort. Maximum flavor. Your blender is going to feel so proud.

Print

Tomato Almond Olive Spread

Course Appetizer, Spread

Cuisine Amercian

Keyword AIDS Memorial, brie appetizers, roasted Almond Spread, Sundried Tomato Spread, Tomato Almond Spread, Tomato Olive Spread

Prep Time 25 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1/2 cup roasted & salted almonds plus some for garnish
• 1- 10 oz jar sun-dried tomatoes in oil
• 1/2 cup chopped pitted black olives, plus 1 whole
• 2 tbsp tomato paste
• 5 oz cream cheese
• 2 tablespoons chopped fresh chives plus some for garnish
• 2 tablespoons plus 1 teaspoon chopped chives
• 1 tablespoon water
• Kosher salt & freshly ground black pepper

Instructions

1. Roughly chop the almonds, reserving a few whole for garnish
2. Pour the tomatoes into a sieve. Drain well, collecting the liquid.
3. Roughly chop the tomatoes.
4. Chop the olives, leave 1 whole for garnish.
5. Puree the tomatoes, olives, and 1/3 cup of the tomato oil in a food processor.
6. Pulse the tomato paste, cream cheese, 2 tablespoons chives, and water until blended
7. Season with salt and pepper.
8. Stir in the chopped almonds.
9. Transfer to a small bowl.
10. Slice the remaining olive into rings.
11. Sprinkle with the olive rings, remaining whole almonds, and chives.
12. Drizzle with extra tomato oil.
13. Serve with crackers, bread. or spread on a bage

So, do you like this Tomato Almond Olive Spread? Then also check out some of these other delicious recipes.

BASIL OBATZDA CHEESE SPREAD

TOMATO TULIPS SPRING APPETIZER

WHITE HORSERADISH OBATZDA SPREAD