Baked Potato Dip with Garlic

Ingredients:

• 450 g Russet Burbank potatoes, scrubbed (about 2 large tubers, unpeeled)
• 3/4 cup whole blanched almonds
• 0.5 cups extra-virgin olive oil + extra for drizzling
• 8 cloves garlic, finely chopped
• 1/3 cup freshly squeezed lemon juice (from 2 large lemons)
• 2 tablespoons white wine vinegar
• Chopped fresh chives, for serving (optional)
• Sliced ​​vegetables and/or pita chips, for serving

Preparation:

1. Preheat oven to 200°C (400°F). Bake the potatoes until tender when pierced with a fork, about 1 hour. Cool, peel, and break into pieces.
2. Combine the almonds, olive oil, and garlic in a food processor and process until a paste forms. Add the potato pieces, 1/2 cup water, lemon juice, vinegar, 1.5 teaspoons salt, and freshly ground black pepper to taste.
3. Pulse until a thick sauce forms. Be careful not to overmix, or the sauce will become sticky. Season with salt and pepper to taste.
4. Spoon the sauce into a large serving bowl. Drizzle with olive oil and sprinkle with chives, if using. Serve with vegetables and/or pita chips for dipping.