Greek Potato and Almond Dip Recipe

Greek Potato and Almond Dip Recipe
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Greek Potato and Almond Dip is a thick and bursting sauce, served best with butter crackers. Learn how to make/prepare Greek Potato & Almond Dip by following this easy recipe.
Greek Potato and Almond Dip Recipe
Cooking Time 25 Minutes
Difficulty Average
Recipe Type Veg.
  • ¾ lb Russet (baking) Potatoes (peeled and cut into 1-inch pieces)
  • ½ cup Almonds (sliced)
  • ½ cup fresh White Bread Crumbs (coarse)
  • 3 Garlic Cloves
  • ½ cup Water
  • 1 tbsp plus more Lemon Juice (divided)
  • 2/3 cup Extra-Virgin Olive Oil (warmed)
  • Salt (to taste)
How to make Greek Potato and Almond Dip:
  • Preheat oven to 350°F.
  • Place the potatoes in a small pot and pour enough water to cover them.
  • Add salt and put the pot on flame, for cooking.
  • Simmer the potatoes until tender, say for about 10 minutes.
  • Place the almonds and bread crumbs in a baking dish and toast them in the oven for 8 to 10 minutes, till they turn pale golden.
  • Remove and let them cool down.
  • Place the garlic cloves in a food processor and chop them finely.
  • Add toasted almonds and bread crumbs. Grind them to a fine form.
  • Add water, salt and 1 tablespoon of lemon juice. Grind to a fine paste.
  • Drain the potatoes and mash them coarsely.
  • Add the mashed potatoes and olive oil to the food processor. Blend to combine well.
  • Add lemon juice to taste and add water, if required to thin the preparation.
  • Serve warm with butter crackers.