Caper Potato Garlic Dip Recipes

BAKED POTATO-GARLIC DIP

Steps:

• Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
• Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
• Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

GARLIC DIP

Steps:

• In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

CAPER POTATO-GARLIC DIP

Steps:

• Squeeze the excess water from the soaked bread and place it in a food processor. Add the garlic and process until it forms a smooth paste. Add all but one tablespoon of the capers and process until smooth. With the motor running, add the olive oil, a little at a time. Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.
• Scrape the mixture into a medium bowl and fold in the mashed potato. (Do not do this in the food processor, or the potato will become gluey.) Season with pepper and, if necessary, salt to taste. Add more lemon juice to taste. Cover and refrigerate for at least two hours.
• Stir in a few tablespoons of water if the dip is very thick. Garnish with the remaining tablespoon of capers. The dip can be served with sliced bread or crudites or over steamed or poached fish or used to make the octopus-with- garlic-sauce recipe that follows.

GREEK GARLIC POTATO DIP (SKORDALIA)

Steps:

• 1. Preheat the oven to 350°F oven.
• 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
• 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
• 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
• 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.

OCTOPUS WITH GARLIC SAUCE

Steps:

• If using fresh octopus, rinse it well and place in a heavy, nonreactive pot. Cook over medium heat, covered, for 10 minutes. Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed. If using frozen octopus, place it in the pot still frozen and cook over medium-low heat, turning frequently, until thawed. Remove from heat.
• Drain the octopus, reserving the cooking liquid, and cut it into bite-size pieces. Place in a serving bowl. Stir in a few tablespoons of the cooking liquid to thin the dip to sauce consistency. Pour over the octopus and cool to room temperature. Garnish with reserved capers and serve.

TINY NEW POTATOES WITH LEMON, CAPERS, GARLIC AND MINT

Steps:

• Remove a spiral of skin from each potato with a small, sharp knife.
• Cook the potatoes in 4 quarts of salted boiling water until just tender, 20-30 minutes.
• Drain Combine the grated lemon rind, capers, garlic, mint, and salt in a bowl.
• In a large skillet, heat the oil.
• Add the potatoes and saute them until they are golden brown.
• Add the lemon juice and lemon rind mixture, and toss well.
• Season with the pepper.

LEMON, CAPER & GARLIC WHITE-BEAN DIP

Steps:

• Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).

LEMON AND CAPER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes.
• Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.
• Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.