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A creamy, garlicky dip we love to serve at parties. It's a Greek dip made from potatoes and walnuts that's smooth and creamy and always a hit. Serve it with toasted pita or veggies for a new favorite! Need another Greek dip idea? Try our Greek Feta Dip next!
Have you made this yet? Let us know how it went in the comments below!
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- Yields:
- 2 c.
- Prep Time:
- 10 mins
- Total Time:
- 25 mins
Ingredients
- 8 oz.
russet potatoes, peeled and cut into 2" pieces
Kosher salt
- 1/2 c.
walnuts, plus more for serving
- 2
cloves garlic, peeled
- 3 tbsp.
lemon juice
- 2 tbsp.
white wine vinegar
- 1/2 c.
extra-virgin olive oil, plus more for serving
- 2 tbsp.
freshly chopped parsley, for serving
Pita bread and cucumber spears, for serving
- Nutrition Information
- Per Cup
- Calories781 Fat74 gSaturated fat9 gTrans fat0 gCholesterol0 mgSodium623 mgCarbohydrates24 gFiber4 gSugar3 gProtein8 gVitamin D0 mcgCalcium62 mgIron3 mgPotassium701 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and let cool.
- Step 2Meanwhile, add walnuts to a food processor. Grate garlic over the walnuts and process, while drizzling in lemon juice and vinegar, until nuts are well ground.
- Step 3Add cooled potato and olive oil and process until a thick but creamy spread forms, adding a few splashes of water to thin, if needed. Season well with salt.
- Step 4Top with parsley, chopped walnuts, and olive oil. Serve with bread and cucumbers.
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