Greek Potato and Almond Dip Recipe

• 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)

• 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.