Almond Butter Dressing 

This dressing is so outrageously delicious, my three-year-old grandson ate it by the spoonful. I have to admit that I did too, even sans salad. My guests enjoyed dipping their challah into it. Move over techina — there’s a new dip in town! The flavor combo is totally over the top, and you’re going to love it.

YIELDS APPROXIMATELY 1 CUP DRESSING 

• 1 full Tbsp balsamic vinegar
• 1 Tbsp extra virgin olive oil
• 2 Tbsp silan (natural date honey)
• 1 Tbsp honey
• ⅓ cup natural almond butter (unsalted)
• 1 tsp Dijon mustard
• ¹⁄₂ tsp salt
• 1 small clove garlic
• 3 Tbsp water (approximately)

Place all ingredients into the bowl of a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning if necessary.

Note: You can serve this dressing with salads, roasted vegetables, or even as a chicken/meat dipping sauce. I especially like it with a baby lettuce mix, micro arugula, avocado chunks, and purple onion, topped with roasted slivered almonds (of course). The sweetish dressing offsets the bitterness of the baby lettuce and arugula well. Another delicious combo is lettuce, thin apple slices, and small cubes of goat or feta cheese, topped with walnut pieces.

Tip: This dressing may thicken after sitting in the fridge for a few days. Add a little water to thin it out before serving. It will last for a week in fridge.

(Originally featured in FamilyTable, Issue 658)