MAUREEN’S GREEK POTATO & ALMOND DIP

Yield 2.¼ cups

3/4 lb. russet potatoes, medium dice ½ cup sliced almonds
½ cup fresh white bread crumbs Juice of 1 lemon
2/3 cup EVOO(extra virgin olive oil) salt & pepper to taste
3 minced garlic cloves ½ cup water

Boil potatoes, skin off. Drain and return to hot plate, turned off, and shake. In the meantime, toast the breadcrumbs and the almonds. In a blender, combine the garlic, breadcrumbs, almonds, and garlic. Now pour in water, salt and 1 tblsp lemon juice and pulse. Mash the potato roughly and add to the blender along with the olive oil, remaining lemon juice and more water if necessary. Cover and allow to sit at room temperature until ready to serve.

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