Caper Potato Garlic Dip Recipes

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

.GREEK CAPER DIP/SPREAD "KAPAROSALATA"

Steps:

• Peel & boil the potatoes for about 20 minutes and set aside to cool. Place in a bowl and mash with a fork. Add the chopped capers, the garlic, the onion, the olive oil, pepper, vinegar, and pinch of salt. Mix well.
• I find it easier to put half the amount in my food processor and then add the other half to be sure it's mixed well/
• Serve as a meze, appetizer dip with toasted garlic bread or crackers, or as a spread for grilled fish or chicken. KALI OREXI: ENJOY!
• Last night we had "Meze" night. My hubby enjoyed his caper dip on a cracker.

CAPER POTATO-GARLIC DIP

Steps:

• Squeeze the excess water from the soaked bread and place it in a food processor. Add the garlic and process until it forms a smooth paste. Add all but one tablespoon of the capers and process until smooth. With the motor running, add the olive oil, a little at a time. Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.
• Scrape the mixture into a medium bowl and fold in the mashed potato. (Do not do this in the food processor, or the potato will become gluey.) Season with pepper and, if necessary, salt to taste. Add more lemon juice to taste. Cover and refrigerate for at least two hours.
• Stir in a few tablespoons of water if the dip is very thick. Garnish with the remaining tablespoon of capers. 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.