Greek Potato and Almond Dip

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. 1.

   Preheat oven to 350°F with rack in middle.

   5 min

2. 2.

   Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.

   15 min

3. 3.

   While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.

   10 min

4. 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. 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