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?
