Greek Potato and Almond Dip

Ingredients for Greek Potato and Almond Dip

• 350g russet (baking) potatoes, peeled and cut into 1-inch pieces

• 70g sliced almonds

• 70g coarse fresh white bread crumbs

• 3 garlic cloves

• 120ml water

• 3 to 20ml fresh lemon juice, divided

• 160ml extra-virgin olive oil, warmed

• Accompaniment: crackers

How to make Greek Potato and Almond Dip

Preheat oven to 177°C 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.