Due to its creamy texture, mashed potatoes may not be not only a side dish, but also the basis for a thick dip. The recipe for this dip inspired by Greek scordalia sauce, which is also made from mashed potatoes mixed with olive oil, almonds and plenty of garlic for a more savory taste. Lay out potato dip in a large form, and in the middle pour sauce from baked peppers. So your snack will get a contrasting color, texture, and taste. And you will get double pleasure. Put a bowl with sauce in the middle of the table and place slices of pita around which will scoop the dip. The snack contains only herbal ingredients and perfect for fasting. Share with друзьями: 
Time: 55 мин.Difficulty: easy Quantity: 4 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 potato tubers (approximately 0.5 kg.), Well washed
- 6 medium garlic cloves
- 3/4 Art. whole blanched almonds
- 0.5 tbsp. + 2 tbsp. l olive oil + extra to sprinkle
- 2 whole canned baked red peppers, rinse and dry
- 0.5 tbsp. parsley leaves
- 1/4 tsp red pepper flakes
- 1/4 Art. freshly squeezed lemon juice
- 3 tbsp. l white wine vinegar
- Baked pita chips and / or slices of warm fresh pita, for filing
- Special equipment: sieve or mashed press
Recipes with similar ingredients: potatoes, garlic, almonds, peppers sweet, parsley, red pepper flakes, lemon juice, wine vinegar, pita chips, pita
Recipe preparation:
- In a medium-sized pot, put potatoes and 1 tbsp. l salt and pour cold water 5 cm above the level of potatoes. Bring to a boil over high heat. Reduce heat and simmer slowly. fire until the potatoes become very soft, 25-30 minutes. how only the water begins to boil slowly, add the cloves of garlic and cook them until tender, 2-3 minutes. Put the garlic out with a slotted spoon water. Cool it slightly and chop coarsely.
- In the food processor, put the garlic along with almonds and 0.5 tbsp. olive oil. Grind to a thick paste. Transfer the paste into a large bowl and set aside.
- Wash the combine and put in it baked red pepper, parsley, red pepper flakes, 2 tbsp. l olive oil and 1/4 h. l salt. Grind to make the mixture homogeneous with small pieces. Set aside.
- When the potatoes become soft, drain the water well and lightly cool it. Rub the tubers with a clean kitchen towel to remove peel. Coarsely chop the potatoes. Wipe it through a press or puree sieve and put in a bowl with almond mixture. Add 2 hours. l salt and mix gently until smooth. Add lemon juice, vinegar and 0.5 tbsp. water. Try it and salt if necessary.
- Transfer mashed potatoes to a shallow baking dish and make a large hole in the middle. Fill it with sauce from baked pepper and lightly drizzle with olive oil. Serve warm or at room temperature with pita chips and / or slices warm pitas.
