Greek Potato and Almond Dip


I must admit when I first saw the name of this dip I thought, how odd, potato dip.  I mean, I love potatoes, but dip…hmmmm.  But since I’ll pretty much try any kind of dip and since I committed myself to making all four dips published on the last page of the last issue of Gourmet Magazine…well here it is.  And yes, it’s delicious.

I have to say I was shocked at how well this turned out.  It’s very thick and bursting with garlicky-lemony flavors.

Because of the consistency, this could easily be placed in a pastry bag and piped onto crackers (drizzled with truffle oil) in beautiful designs.  Overall, I think the dip is very versatile.

After we sat here and manically ate a cup or so, I had another idea.  I usually make a stinky-blue cheese polenta as the undercarriage for my braised short ribs.  While the polenta I make tastes good, it just isn’t the flavor I dream about. 

So I whipped up some polenta this afternoon and mixed the rest of this dip in there along with some grated Parmesan, Monterey Jack and provolone.  Wow, it was amazing and exactly the taste I have been searching for.  The flavor is just top notch.  You just have to love new discoveries.

Anyway, give this dip a try and see where it fits into your life.  I think you’ll be surprised.

 

Preheat oven to 350 degrees with rack in middle.  Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 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, then add to processor with oil and pulse to combine.  Add lemon juice to taste and thin with a little water if desired.

Serve warm with some buttery crackers.

Greek Potato and Almond Dip
Adapted from Gourmet Magazine

3/4  lb russet (baking) potatoes, peeled and cut into 1″ pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic gloves
1/2 cup water
1 Tablespoon plus more lemon juice, divided
2/3 cup extra-virgin olive oil, warmed

Preheat oven to 350 degrees with rack in middle.  Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 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, then add to processor with oil and pulse to combine.  Add lemon juice to taste and thin with a little water if desired.

Serve warm with some buttery crackers.

One Year Ago: Why?

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27 Comments

  1. Yum! That sounds lovely! Well OK, it’s got potatoes and I’m down with pretty much anything having to do with potatoes!

  2. Laurie 2

    I love potatoes and can see how well this would go with short ribs. Oh, yes, I can almost taste it. We haven’t had short ribs yet this season, but it must be time.

  3. nina 3

    This could easily be served in the place of mashed potatoes too!!! I will try this for sure!!!

  4. My husband thinks this recipe sounds very, very good. I hate potatoes but might force myself to make this. Thanks a lot!

  5. Darren 5

    I think I got the proportions slightly wrong with the potato but that’s ok because as the above comment says it makes an interesting and rather fancy alternative to mashed spuds.

  6. Donna 6

    What a unique dip. I have a cocktail(love that word) party soon and am trying to decide which of your dips to bring. Do you have a favorite, and a good one for a 2 hour car ride??

  7. Oh, I could go for that! I’d love some for breakfast right now even. 😉

    Shirley

  8. This looks unreal! So need to make this soon.

  9. grace 9

    potato dip. how odd, yet not really–now that i think about it, i’ve dipped crudite into mashed potatoes before and found it quite tasty. thanks for this unique recipe!

  10. imom 10

    Very interesting! Looks delicious.

  11. dawn 11

    I think it sounds wonderful but then mixed in that cheesy polenta..oh wow.

  12. I love this dip with almonds, definitely will be making it asap!

  13. June 13

    Boy, that looks good and really different. Get tired of the same old, same old so I’ll be giving this one a try soon.

  14. Potatoes and almonds…not a combination I would think of, but I take your word for it when you say its delish. I always love your recipes, Cathy.

  15. Never would one imagine whipped potatoes making a dip like this. This would also be a good twice baked potato filling!

  16. lisa 16

    You know I can see ow this could be delish, it has lots of flavor in there…bookmarked.

  17. Oh my gosh, this is an absolute must try – it’s going straight onto the Spud to do list.

  18. I hadn’t stopped drooling from your diner post!

  19. Lena in VT 19

    I am making this for a little get together tonight. Better than some sour-cream & onion thingy.

  20. Cool. It’s like the dip and the potato chip all mixed together. I like the idea of piping this on a cracker to make it fancy.

  21. Marjie 21

    You could hold an entire dinner party just with your dips and appetizers…wait, is that what you’re going for?

  22. LilSis 22

    You had me with thick, garlicky, and lemoney. Yummy! We’ll be trying this soon!

  23. pam 23

    I can never pass up a good dip recipe!

  24. Lisa 24

    Mmmm! Sounds scrumptious.

  25. This looks yummy…but your braised short ribs sound great! I love short ribs…the moroccan recipe I got from you is over the top! I think I need to make it this weekend…it’s getting cold here now!

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