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Garlicky Greek Potato and Almond Dip

 

Garlicky Greek Potato and Almond Dip

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread,
Prep Time10 mins
Cook Time20 mins
Total Time26 mins
Course: Side Dish
Cuisine: Greece
Keyword: potatoes
Servings: 2

Ingredients

  • 1/2 cup raw almonds
  • 1/2 tsp salt
  • 1 medium russet potato, peeled and cut into 1" cubes
  • 5 cloves garlic, pressed
  • 1 cup extra virgin olive oil
  • 1 tbsp red wine vinegar

Instructions

  • Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel.
  • Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
  • Place the salt and potatoes in a medium saucepan and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, under the potatoes are fork-tender. Drain and transfer to a large bowl.
  • Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle the olive oil into the bowl while simultaneously whisking the mixture.
  • Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.

Photo credit and inspiration: thewanderlustkitchen

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Best Dish Recipes from the Balkans | Garlicky Greek Potato and Almond Dip - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Garlicky Greek Potato and Almond Dip

 

Garlicky Greek Potato and Almond Dip

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread,
Prep Time10 mins
Cook Time20 mins
Total Time26 mins
Course: Side Dish
Cuisine: Greece
Keyword: potatoes
Servings: 2

Ingredients

  • 1/2 cup raw almonds
  • 1/2 tsp salt
  • 1 medium russet potato, peeled and cut into 1" cubes
  • 5 cloves garlic, pressed
  • 1 cup extra virgin olive oil
  • 1 tbsp red wine vinegar

Instructions

  • Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel.
  • Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
  • Place the salt and potatoes in a medium saucepan and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, under the potatoes are fork-tender. Drain and transfer to a large bowl.
  • Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle the olive oil into the bowl while simultaneously whisking the mixture.
  • Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.

Photo credit and inspiration: thewanderlustkitchen

Written by

Related Post

Idrija Žlikrofi dumplings
Idrija Žlikrofi – Dumplings
Idrija Žlikrofi are very traditional Slovenian dish from Idrija, a small town in the Western

Leave a Reply