Preheat your oven to 350°F (175°C).

Spread the almonds on a baking sheet and roast them for 10-12 minutes until they turn lightly golden and aromatic.

Let the roasted almonds cool down.

Place the chipotle peppers in a bowl of hot water for about 10 minutes to soften them.

Combine the roasted almonds, soaked chipotle peppers, Greek yogurt, garlic cloves, lime juice, olive oil, and a pinch of salt in a food processor.

Blend until the mixture becomes smooth and creamy.

If the dip is too thick, add more Greek yogurt or olive oil to achieve your desired consistency.

Taste the Chipotle Almond Dip and adjust the seasoning with more salt or lime juice if needed.