Greek Potato and Almond Dip
From princessthunder 15 years ago
- 25 minutes to make
- Serves 4
VERY GOOD WITH CRACKERS
Ingredients
- •3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces shopping list
- •1/2 cup sliced almonds shopping list
- •1/2 cup coarse fresh white bread crumbs shopping list
- •3 garlic cloves shopping list
- •1/2 cup water shopping list
- •3 to 4 teaspoons fresh lemon juice, divided shopping list
- •2/3 cup extra-virgin olive oil, warmed shopping list
How to make it
- Preheat oven to 350°F with rack in middle.
- Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
- While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
- 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.
- 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.
People Who Like This Dish 3
- crazeecndn Edmonton, CA
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- princessthunder Greer, SC
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" It was excellent "