Makes 2 1/2 cups / This fabulous dip is a healthy alternative to sour-cream-laden options. It’s great on pita bread, blue corn chips, or raw vegetables, such as celery and carrot sticks. Prep tip: If you can’t find blanched (skinless) almonds, combine them with the hazelnuts when covering with boiling water; when cool, skins will slip right off.

3/4 cup hazelnuts

1/2 cup blanched almonds

1 large tomato, coarsely chopped

¼ cup fresh parsley leaves

4 cloves garlic, pressed

1/4 teaspoon cayenne pepper

1 teaspoon Hungarian hot paprika

1 teaspoon sea salt

1 teaspoon agave nectar

2 tablespoons sherry vinegar

2 tablespoons olive oil

2 tablespoons flaxseed oil

1. Place hazelnuts in a bowl and cover with boiling water. Let sit until cool. Drain and rinse with cold water. Spread out on a towel to dry while assembling remaining ingredients.

2. Combine hazelnuts and almonds in a food processor and grind finely. Add remaining ingredients and process until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours before serving.

PER SERVING (1/2 cup): 180 cal, 80% fat cal, 17g fat, 2g sat fat, 0mg chol, 4g protein, 6g carb, 2g fiber, 259mg sodium