Description
A classic Greek garlic–potato dip blended with walnuts, olive oil, lemon, and vinegar for a creamy, bold, and naturally dairy-free spread.
Ingredients
1/2 lb russet potatoes, peeled and cut into 2” pieces
Kosher salt
1/2 cup walnuts, plus more chopped for serving
2 cloves garlic
3 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling
2 Tbsp chopped fresh parsley
Instructions
- Place potatoes in a large pot, cover with water, and salt generously. Bring to a boil and cook 10–15 minutes until very soft. Drain and let cool.
- Add walnuts to a food processor and grate garlic over them. With the motor running, drizzle in lemon juice and vinegar; process until finely ground.
- Add cooled potatoes and olive oil. Pulse until a thick, creamy spread forms. Add splashes of water if too thick. Season with salt to taste.
- Transfer to a serving bowl and top with parsley, extra walnuts, and a drizzle of olive oil.
Notes
Replace half the walnuts with almonds for a milder flavor.
Add roasted garlic for a softer, deeper garlic taste.
Blend in more olive oil or water for a smoother dip.
Add lemon zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dip
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
