Garlic Almond & Peasant Bread Dip

Try this as an appetizer for a large group, or package it a salad for a great lunch side dish.

Serving: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
2 1/2 ounces peasant bread, crusts removed
1/2 cup blanched, slivered almonds
8 tbsp. extra-virgin Greek olive oil
2 tbsp. red wine vinegar
1 large lemon, juice only
2 ounces potato, peeled, cooked and cooled
3/4 cup water
6 garlic cloves, peeled and passed through a garlic press
salt and ground black pepper


Directions
1. Soak bread in water for 15 minutes.
2. Squeeze lightly to remove about 1/2 of the water and reserve.
3. In a food processor, process almonds until finely ground.
4. Add bread, oil, vinegar, lemon, potato and 1/2 cup water and process until smooth.
5. Transfer to a serving bowl; add garlic and season with salt and pepper to taste.
6. If the dip is too thick, whisk in enough of the remaining water until smooth and creamy.
7. Serve at room temperature with olives and warm pita bread.
8. This dip can be made several hours or a day ahead of time, but should be kept at room temperature.
9. As the dip stands, it becomes much thicker and you may need to add a little more water to achieve "dipping" consistency.


Nutritional Information
Based on individual serving.
Calories: 160
Total Fat: 14 g
Carbohydrates: 7 g
Protein: 2 g