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Monday, July 19, 2010

Greek Potato and Almond Dip

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


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.

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