There are many versions of Greek garlic dip, some thickened only with brad, others just with potatoes. Nicola Kotsoni's version uses both, and almonds, too. It's a great spread on bread or toast and a vibrant sauce for grilled, roasted or fried fish.Plus: More Appetizer Recipes and Tips

Nicola Kotsoni
March 1997

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Recipe Summary

Yield:
makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan of boiling salted water, cook the potato until tender, about 15 minutes; drain, cut them into 1/2-inch cubes. In a bowl, cover the bread with water and let soak until completely saturated, about 2 minutes. Transfer the bread to a plate.

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  • Add the potato and process the mixture until smooth. With the machine on, add the oil in a steady stream until incorporated. Transfer to a bowl and refrigerate until chilled, about 1 hour. Season with salt and pepper. Garnish with parsley and serve.

Make Ahead

The dip can be refrigerated overnight.

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