Greek Potato and Almond Dip
A creamy Mediterranean-style dip combining smooth mashed potatoes with toasted almonds, garlic, and extra virgin olive oil. Perfect for serving with crackers as an appetizer.
Ingredients
- •¾ pound russet (baking) potatoes, peeled and cut into 1-inch pieces
- •½ cup sliced almonds
- •½ cup coarse fresh white bread crumbs
- •3 cloves garlic cloves
- •½ cup water
- •3 teaspoons fresh lemon juice
- •⅔ cup extra-virgin olive oil
- •crackers
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
15 min
- 3.
While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
10 min
- 4.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
5 min
- 5.
Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
5 min