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.
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1/2 small Idaho potato, cut into 2-inch chunks
5 ounces stale peasant bread (about one quarter of a large loaf), crusts removed, bread sliced 1 inch thick
1/2 cup blanched whole almonds (about 3 ounces)
5 large garlic cloves, pureed
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
3/4 teaspoon sugar
Salt and freshly ground white pepper
1/4 cup extra-virgin olive oil
Minced fresh flat-leaf parsley, for garnish (optional)
How to Make It
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.
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.
The dip can be refrigerated overnight.
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