recipe from Noble Pigs adapted from Gourmet Magazine
Greek Potato and Almond Dip
3/4 lb russet (baking) potatoes, peeled and cut into 1" pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic gloves
1/2 cup water
1 Tablespoon plus more lemon juice, divided
2/3 cup extra-virgin olive oil, warmed
Preheat oven to 350 degrees with rack in middle. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 minutes. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt and 1 Tablespoon lemon juice.
Drain potatoes and coarsely mash, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Serve warm with some buttery crackers.