Sauce/Almond Chipotle Dip
| A: | 1C almond flour |
| 3 chipotle peppers in adobo sauce | |
| 2c garlic | |
| 1/4C water | |
| 2T canola oil | |
| 1T lemon juice | |
| 1T cider vinegar | |
| 1T Worcestershire sauce | |
| 1T ketchup | |
| 1T nutritional yeast | |
| 2t smoked paprika | |
| 1t salt | |
| 1/2t onion powder | |
| 1/2t cumin seed, ground | |
| 1/4t cayenne pepper | |
| 1. | Combine (A) in food processor and process 4 minutes until smooth. Refrigerate and serve. |
Servings: 20