Greek Potato and Almond Dip

Dairy Free
Health score
2%
Greek Potato and Almond Dip
25 min.
9
192kcal

Suggestions


Discover a delightful Mediterranean-inspired appetizer with our Greek Potato and Almond Dip! This creamy and flavorful dip is not only dairy-free but also a perfect companion for your favorite crackers, making it an irresistible starter or snack for any gathering. With a preparation time of just 25 minutes, you can whip up this dish quickly, allowing you to spend more time enjoying the company of your guests.

The combination of warm, buttery russet potatoes blended with crunchy toasted almonds and fresh garlic creates a rich yet refreshing flavor profile that will transport your taste buds straight to the sun-soaked shores of Greece. A hint of zesty lemon juice adds brightness and vibrancy, making it an ideal antidote to any mundane snack routine. Each bite bursts with an array of textures—from creamy to crunchy—offering an exciting experience for your palate.

This dip is not only a crowd-pleaser but also boasts a wholesome balance of healthy fats, proteins, and carbohydrates, making it a satisfying option for everyone at the table. Impress your friends and family at your next get-together with this unique twist on traditional dips, ensuring everyone can enjoy a delicious dish that's both nourishing and indulgent. Enjoy it as an appetizer, a hearty snack, or as part of an antipasti platter—this Greek Potato and Almond Dip is sure to become a beloved favorite!

Ingredients

  • 0.5 cup almonds sliced
  • 0.5 cup coarse bread crumbs fresh white
  • servings accompaniment: crackers 
  •  garlic cloves 
  • teaspoons juice of lemon fresh divided
  • 0.7 cup olive oil warmed extra-virgin
  • 0.8 pound russet potatoes peeled cut into 1-inch pieces (baking)
  • 0.5 cup water 

Equipment

  • food processor
  • oven
  • pot

Directions

  1. Preheat oven to 350°F with rack in middle.
  2. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
  3. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
  4. With motor running, drop garlic into a food processor and chop.
  5. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
  6. Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine.
  7. Add lemon juice to taste and thin with a little water if desired.

Nutrition Facts

Calories192kcal
Protein8.02%
Fat45.21%
Carbs46.77%

Properties

Glycemic Index
13.86
Glycemic Load
5.51
Inflammation Score
-2
Nutrition Score
6.59217391236%

Flavonoids

Cyanidin
0.13mg
Catechin
0.07mg
Epigallocatechin
0.13mg
Epicatechin
0.03mg
Eriodictyol
0.09mg
Hesperetin
0.24mg
Naringenin
0.05mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.13mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:192.02kcal
9.6%
Fat:9.82g
15.11%
Saturated Fat:1.59g
9.95%
Carbohydrates:22.86g
7.62%
Net Carbohydrates:21.07g
7.66%
Sugar:2.18g
2.43%
Cholesterol:0mg
0%
Sodium:187.89mg
8.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.92g
7.84%
Manganese:0.33mg
16.73%
Vitamin E:2.34mg
15.6%
Vitamin B1:0.17mg
11.51%
Vitamin K:11.02µg
10.5%
Phosphorus:100.62mg
10.06%
Vitamin B3:1.76mg
8.82%
Iron:1.56mg
8.64%
Vitamin B6:0.17mg
8.37%
Vitamin B2:0.14mg
8.16%
Fiber:1.79g
7.18%
Magnesium:28.6mg
7.15%
Potassium:231.65mg
6.62%
Copper:0.13mg
6.6%
Folate:25.84µg
6.46%
Calcium:56.62mg
5.66%
Selenium:2.75µg
3.93%
Vitamin C:3.11mg
3.77%
Zinc:0.47mg
3.12%
Vitamin B5:0.24mg
2.38%
Source:Epicurious