Greek Potato and Nut Dip

[Guest guest]

Greek Potato and Nut Dip

 

3/4 pound russet 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

 

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.

Serve with crackers

Makes about 2 1/4 cups