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Periyali's Almond Skordalia Potato, Almond And Garlic Dip

Periyali's Almond Skordalia Potato, Almond And Garlic Dip is built on Lemon Juice, White Wine Vinegar, Extra Virgin Olive Oil, Salt, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

सामग्री

• 3 tbsp
• 3 tbsp
• 2 tbsp
• 3/4 tsp
• 1/2 tsp

विधि (झलक)

1. 1

   Trim the crusts from the bread and spread the slices out on a tray to dry for a bout 24 hours.

2. 2

   In the container of a food processor, place the almonds, garlic, and cooled pot ato. Process until smooth.

3. 3

   Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se t aside.

4. 4

   Fill a large bowl with cool water.

5. 5

   Drop the dried bread into the water

6. 6

   , 1 slice at a time.

7. 7

   When it is soaked, squeeze about half the water from the b read between the palms of your hands.

8. 8

   Add the bread to the ingredients in the p rocessor, alternating with the lemon-juice mixture, and process until smooth.

9. 9

   Taste and adjust the seasoning.

10. 10

    S crape the mixture into a bowl.

11. 11

    Cover and refrigerate for several hours to allow the flavors to mellow and blend.

12. 12

    If the mixture seems too stiff, beat in a lit tle water before serving.