Simple, yet satisfying garlic and potato dip.
|500 g||Potatoes, peeled (Main)|
|4 large||Garlic cloves|
|½ tsp||Celery salt|
|¾ cup||Blanched almonds, finely chopped (Main)|
|3 Tbsp||Fresh lemon juice|
|3 Tbsp||White wine vinegar|
|3 Tbsp||Extra virgin olive oil|
|1 pinch||Finely ground black pepper|
|1 Tbsp||Chopped parsley|
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- Boil the potatoes, until cooked. Drain well and let stand for 5 minutes to dry out.
- Crush the garlic and salt together with the blade of a strong knife. Place in a food processor with the almonds and potatoes. Pulse until the mixture is just smooth — do not over-process. Combine the lemon juice, vinegar, olive oil, sugar and salt. With the motor running, add the lemon juice mixture. Scrape down the sides occasionally. Season and add the parsley. Store in a covered container in the refrigerator.
- Great served as a dip with crisp vegetables or as a side with roasted or grilled chicken or fish. Serve drizzled with extra olive oil, if preferred.