Recipe of Almond and Garlic Dip - Food Recipes

-- MasterCook Extracted --

Almond and Garlic Dip

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Dips

Ingredients - Preparation Method:

5 slices homestyle bread 1/2 cup whole blanched almonds -- coarsely chopped 2 cloves garlic -- pressed 1 small all-purpose potato -- peeled -- boiled and drained 3 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon sugar Trim the crusts from the bread and spread the slices out on a tray to dry for a bout 24 hours. In the container of a food processor, place the almonds, garlic, and cooled pot ato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se t aside. Fill a large bowl with cool water. Drop the dried bread into the water , 1 slice at a time. When it is soaked, squeeze about half the water from the b read between the palms of your hands. Add the bread to the ingredients in the p rocessor, alternating with the lemon-juice mixture, and process until smooth. S ince the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. S crape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a lit tle water before serving.
Serving size: about 1 1/2 cups - - - - - - - - - - - - - - - - - -