Greek Potato and Almond Dip |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces |
1/2 cup sliced almonds |
1/2 cup coarse fresh white bread crumbs |
3 garlic cloves |
1/2 cup water |
3 to 4 teaspoons fresh lemon juice, divided |
2/3 cup extra-virgin olive oil, warmed |
accompaniment: crackers |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
3. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
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. 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.
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