Caper Potato Garlic Dip Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Add the garlic and 2/3 cup of the oil to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.
• Meanwhile, peel the potatoes and slice the potato skins into very thin strips (the thinner you cut the strips, the crispier they will be). Toss the strips with the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Spread in an even layer on a rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes.
• Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
• Pour the oil and garlic mixture into the bowl of a food processor and process until smooth. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and a few grinds of pepper and pulse until just creamy and combined; do not overprocess or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper.
• Transfer the dip to a serving bowl and top with the sour cream. Crumble the bacon and sprinkle it over the dip. Top with the Cheddar, crispy potato skins and scallions. Serve warm or at room temperature with potato chips, red bell pepper strips and celery sticks.

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.

Steps:

• Peel & boil the potatoes for about 20 minutes and set aside to cool. Place in a bowl and mash with a fork. Add the chopped capers, the garlic, the onion, the olive oil, pepper, vinegar, and pinch of salt. Mix well.
• I find it easier to put half the amount in my food processor and then add the other half to be sure it's mixed well/
• Serve as a meze, appetizer dip with toasted garlic bread or crackers, or as a spread for grilled fish or chicken. KALI OREXI: ENJOY!
• Last night we had "Meze" night. My hubby enjoyed his caper dip on a cracker.

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.

Steps:

• In a small, non-reactive serving bowl combine all the ingredients.
• Cover and chill until ready to serve.
• *Stir dip before serving.*.
• Garnish with some fresh dill weed and a few strands of lemon peel.

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.).

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.