Baked Potato-Garlic Dip

Puree potato with oil, garlic and lemon for a delicious dip for vegetables or pita chips.
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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 15 min
  • Yield: 6-8 servings (about 3 cups)
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1 pound russet potatoes, scrubbed (about 2 large potatoes)

3/4 cup whole blanched almonds

1/2 cup extra-virgin olive oil, plus extra for drizzling

8 garlic cloves, finely chopped

1/3 cup freshly squeezed lemon juice, from 2 large lemons

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

Chopped fresh chives, for garnish (optional)

Cut up vegetables and/or pita chips, for dipping


  1. Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
  2. Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
  3. Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.