*  Exported from  MasterCook  *

                          Almond and Garlic Dip

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

  Amount  Measure       Ingredient -- 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.

Yield: about 1 1/2 cups








                   - - - - - - - - - - - - - - - - - -