Greek Potato And Almond Dip

• 3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
• 1/2 cup sliced almonds
• 1/2 cup coarse fresh white bread crumbs
• 3 garlic cloves
• 1/2 cup water
• 3 to 4 teaspoons fresh lemon juice, divided
• 2/3 cup extra-virgin olive oil, warmed
• Accompaniment: crackers

1. Preheat oven to 350u0b0F 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. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
5. Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.

russet, almonds, bread crumbs, garlic, water, lemon juice, extravirgin olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/greek-potato-and-almond-dip-356110 (may not work)