Garlic Lemon Dip

Garlic Lemon Dip

Course Appetizer


  • 1/4 pound day-old Italian bread crusts removed and cut into large pieces
  • 2 cups water
  • 3-4 tablespoons lemon juice
  • 2 red potatoes medium sized, peeled, cubed, cooked and cooled
  • 5-6 cloves garlic halved
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • walnuts or almonds chopped, optional
  • pita chips or crackers


  • In a large bowl, soak bread in water for 15 minutes. Squeeze bread and place in a small bowl (there should be about 1 cup of bread); set aside.
  • In a blender, combine the lemon juice, potatoes, garlic and salt; cover and process until smooth. Add bread; cover and process until blended.
  • While processing, gradually add oil until blended. Transfer to a serving bowl; sprinkle with nuts if desired. Serve with pita ships or crackers. Store in the refrigerator.
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