Caper Potato-Garlic Dip

• 2 cups cubed day-old whole-wheat bread, soaked in water until softened
• 4 cloves garlic, quartered
• 1/4 cup capers, preferably salt-packed, rinsed and drained
• 13 cup extra-virgin olive oil
• 3 to 4 tablespoons freshly squeezed lemon juice
• 1/4 cup blanched whole almonds, soaked overnight in water and drained
• 1 medium potato, boiled, peeled and mashed
• Freshly ground white pepper and salt to taste

1. Squeeze the excess water from the soaked bread and place it in a food processor.
2. Add the garlic and process until it forms a smooth paste.
3. Add all but one tablespoon of the capers and process until smooth.
4. With the motor running, add the olive oil, a little at a time.
5. Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.
6. Scrape the mixture into a medium bowl and fold in the mashed potato.
7. (Do not do this in the food processor, or the potato will become gluey.)
8. Season with pepper and, if necessary, salt to taste.
9. Add more lemon juice to taste.
10. Cover and refrigerate for at least two hours.
11. Stir in a few tablespoons of water if the dip is very thick.
12. Garnish with the remaining tablespoon of capers.
13. The dip can be served with sliced bread or crudites or over steamed or poached fish or used to make the octopus-with- garlic-sauce recipe that follows.

bread, garlic, capers, extravirgin olive oil, freshly squeezed lemon juice, almonds, potato, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/1779 (may not work)