Almond Skordalia (Greek garlic dip)

Skordalia is a traditional Greek food made in many kitchens. There are many versions, some with almonds, some with bread, some with potatos. This contains all three and is the closest I found to the one my friend Mama Stamos makes. It's adapted from this one. It would go nicely as a party dip or for a potluck, but the garlic is very powerful!

1/2 cup almonds, skins removed*, slivered
5 or more cloves garlic
Salt to taste
4 slices stale decent white bread, crusts removed (from a baguette or similar)
1 medium baking potato
3 tbsp. lemon juice
3 tbsp. vinegar
1/2 cup olive oil

Peel, boil, and mash the potato, let cool. Grind the garlic, almonds, and salt to a paste with a mortar and pestle. Transfer to a mixing bowl or food processor. Soak the bread in water, squeeze dry, and mix into the paste and add potato. Combine the lemon juice and vinegar and add to the bowl. Continue mixing while adding the olive oil in a thin stream. Dip may stiffen when cool; if too thick add some water. Serve as a sauce over cooked vegetables or a dip with bread or a veggie platter.
* to remove almond skins, soak in boiling water for a few minutes. When cool, slip skins off by squeezing between thumb and forefinger.

-- JillW - 06 Dec 2009