Caper Potato-Garlic Dip
- Total Time
- 20 minutes, plus 2 hours' refrigeration
- Rating
- Notes
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Ingredients
Yield:6-8 servings
- 2cups cubed day-old whole-wheat bread, soaked in water until softened
- 4cloves garlic, quartered
- ¼cup capers, preferably salt-packed, rinsed and drained
- ⅓cup extra-virgin olive oil
- 3 to 4tablespoons freshly squeezed lemon juice
- ¼cup blanched whole almonds, soaked overnight in water and drained
- 1medium potato, boiled, peeled and mashed
- Freshly ground white pepper and salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
166 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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