Name: Baked Potato-Garlic Dip
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6-8 servings (about 3 cups)
Ingredients: 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

Directions

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.
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.
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.

Baked Potato-Garlic Dip

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