Friday, January 15, 2010

Greek Almond Dip


GREEK ALMOND DIP
Loosely based on classic Greek skordalia, this dip gets its brightness from fresh dill and lemon juice.

INGREDIENTS
3/4 cup (unblanched) almonds
1 cup Greek yogurt
1/4 cup olive oil
1 tablespoon finely chopped fresh dill
1 clove garlic, finely chopped
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
1. Pulse almonds in a blender until they are finely ground.
2. Place in a bowl with remaining ingredients.
3. Stir well to combine.
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HOMEMADE PITA CHIPS
4 6" (one 8oz. Package), split and divided into quarters
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt
Preheat oven to 375. Arrange the pita wedges in a single layer on a sheet pan (use two pans if they don't all fit). Sprinkle with olive oil and salt. Place in the oven, and cook for 5 to 6 minutes with turning.

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