Baked Potato-Garlic Dip
- Level: Easy
- Yield: 6-8 servings (about 3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 281
- Total Fat
- 21
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 318
- Total: 1 hr 35 min
- Active: 15 min
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.