Almond-Sesame Dip

Makes about 1 cup

5 tablespoons raw unsalted almond butter
5 tablespoons sesame tahini paste
5 tablespoons Bragg liquid aminos or tamari sauce
2 tablespoons Bragg apple cider vinegar
2 tablespoons olive oil (cold pressed)
1/8 teaspoon minced garlic
1-2 tablespoons water

Add the almond butter, tahini paste, liquid animos or tamari sauce, vinegar, oil and garlic in a food processor and process until smooth. Add 1-2 tablespoons of water to desired consistency. Serve with raw vegetables such as radishes, snap peas, green beans, baby carrots, celery or cucumber. Great as a spread on wraps, too.

For a salad dressing, whisk in additional vinegar, olive oil, a dash of sesame oil, touch of minced ginger, and a little water to thin. Toss with shredded lettuce and cabbage, sliced red peppers and top with sliced almonds and cilantro or top dressing on hot steamed broccoli.