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Skordalia (Greek Potato And Garlic Dip) Recipe


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1/2 cup extra-virgin olive oil

Freshly ground black pepper

5 tablespoons freshly squeezed lemon juice

3/4 cup whole blanched almonds

2 russet potatoes (about 1 pound), scrubbed

Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon

3 tablespoons white wine vinegar

8 medium cloves garlic, minced

1/2 cup water

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