I'm Game.

Apparently there is a big game on Sunday where men will be running down green turf, clad in skin tight metallic looking well...tights, chasing a thing us Americans refer to as a pig skin. The only pig skin I know of is the kind you buy at the store in the form of pork cracklins'. Heck, I don't even know who is playing. There is one thing I do know about the Bowl of Super...its that food is always involved. And lots of it.

Lucky me, I live in a family where, even if we don't care who is playing, you can bet your bottom dollar there will be a party with food. No question about it. This usually consists of a variety of barbecued meats, the occasional gumbo, pasta, pasta sauce, garlic bread, meatballs (what? we're Italian), cupcakes, oh and a slew of appetizers.

All I really care about is dip...especially that chunky ranch dip alongside some crispy raw veggies, or maybe a cream cheese/salsa dip with frito chips. Heck yes. My mind is never on the game, it's always parked in front of the dip table.

Lets make a dip with roasted tomatoes. 

I know they aren't in season...blah, blah, blah

carpe diem!

This dip is super creamy, made with toasted almonds, tahini, olive oil, and spices. 

Let me tell you

it has taken everything in my power not to consume hummus or make hummus or even think about the can

of garbanzo beans behind the mound of peanut butter staring at me each time I open my pantry. 

Luckily, I can get creative with dips like this. 

And of course, keep my stomach issues at bay. 

Now, somebody hand me a margarita, let's party!

Roasted Tomato, Almond, and Tahini Dip (GF/V/P):

Ingredients:

2 c. roasted grape tomatoes (or any small tomato)

extra-virgin olive oil

freshly cracked black pepper and salt, to taste

1/2 c. roasted, unsalted almonds

1 T. tahini

2 t. red wine vinegar

1/2 t. ground cumin

1/4 t. ground cayenne

1 T. extra-virgin olive oil

freshly cracked black pepper and salt, to taste

tortilla chips (I used sweet potato) or pita chips, for serving

Instructions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Place the tomatoes on the baking sheet and toss with evoo, salt, and pepper.

3. Bake for 1 hour, or until tomatoes have burst and are slightly browned.

4. Let cool slightly before putting the tomatoes in the food processor.

5. Along with the tomatoes, add the almonds, tahini, vinegar, cumin, and cayenne to the food processor and process on high until you get a semi-chunky texture.

6. With the food processor still running, slowly stream in the evoo until smooth and creamy. 

7. Pulse in the pepper and salt and adjust seasonings to taste. Serve with chips.

Makes 2 c. of dip.

MANGIA!!!