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Greek Garlic Potato Dip (Skordalia)
- 3 medium russet potatoes
- 4 to 5 cloves garlic, peeled and minced
- 1 teaspoon kosher salt
- 1 large egg yolk
- 1/4 teaspoon ground black pepper
- 1/3 cup kalamata olives, pitted and chopped
- 1/2 cup almonds or walnuts, toasted and ground
- Juice of 1 lemon (about 1/4 cup)
- 1 cup olive oil
Directions:View on Epicurious
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