Fresh Tomato Almond Dip

Anyone else struggle with cooking on sweltering summer days? When we lived in Wisconsin, like so many others, we didn't live in a house with air conditioning, + many nights it was 90+ degrees when I started cooking. I also grew up in Minnesota without any ac, so I've kinda always kept my eyes + ears out for easy no-heat meals. Even though we now enjoy ac, we still crave light + easy summer meals + this tomato almond dip is exactly the kind of food we turn towards.
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On Sunday nights we do a snacky dinner every week + this is one of our new favs. It's light, flavorful, + even the kids (who are tomato-adverse) gobble it down. Plus, it comes together in about 5 minutes. It comes from one of my favorite cookbooks "Pretty Simple Cooking" + I hope you love it!
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Irresistible Tomato Almond Dip
1 garlic clove
3/4 cup roasted unsalted almonds
1 15-ounce can crushed fire-roasted tomatoes
1 tbsp paprika
1 tbsp balsamic vinegar
1/2 tsp salt
2 pinches of red pepper flakes
3 tbsp olive oil
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Blend the garlic + almonds in a food processor, then add the remaining ingredients + blend. Serve with veggies + pita chips!