Mild Almond and Garlic Dip

An ideal accompaniment to ratatouille. This is also a great party dip for vegetables.
150 ml milk
2 tbsp sliced almonds
1 garlic clove
2 slices toast (white bread)
50 ml olive oil
sea salt
black pepper
Peel and finely chop the garlic and add it with the almonds to the milk. Bring to the boil and then allow to steep for 5 minutes.

Remove the crusts and cut the toast into squares. Add them to the milk, season with sea salt and pepper and bring almost to the boil. Remove from the heat and add the olive oil, mixing with a hand blender until thick and creamy.

Serve the dip, for example, with ratatouille.