Dec 3, 2012
Use a full-flavoured extra virgin olive for this zesty Greek dip. Serve warm or cold with grilled pita bread.
2 medium Yukon Gold potatoes, peeled and cut in large chunks
4 to 5 garlic cloves, or to taste
About 1/2 cup walnuts
1 tsp. dried oregano
1 tsp. lemon zest (optional)
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste
3/4 to 1 cup extra virgin olive oil
Extra-virgin olive oil, for drizzling on top (optional)
Greek style pita bread, grilled and cut in triangles, for serving
Kalmata olives, for serving
Tomato and cucumber slices, green onions, for serving
Cook potatoes in boiling salted water until just fork tender, about 15 to 20 minutes. Drain potatoes well.
Add garlic and walnuts, oregano, lemon zest, lemon juice and salt and pepper to food processor. Pulse until smooth. Add potatoes and 3/4 cup olive oil. Pulse to combine. If needed, add more oil to make a smooth and creamy puree.
Garnish dip with a drizzle of olive oil. Serve warm or cold with grilled pita bread, olives, tomatoes, cucumbers and green onions.
Yield: About 3 cups.