Red Pepper-Potato Dip With Crudités

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2 1/2 tablespoons minced garlic cloves

1/2 cup toasted almonds

1 jar (12 oz.) roasted red peppers, drained

1/4 cup extra-virgin olive oil

2 tablespoons lemon juice

1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender

1 1/2 teaspoons kosher salt

1/4 teaspoon pepper

About 12 oz. romaine lettuce spears (about 2 large heads)

8 ounces jicama, peeled and cut into thick 3-in.-long sticks

1 bunch radishes, trimmed and halved

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