Whipped Potato and Feta Dip with Potato Crackers

Whipped Potato and Feta Dip with Potato Crackers

Whipped Potato and Feta Dip with Potato Crackers

Potatoes USA
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Course Appetizer, Snack
Cuisine American
Servings 24 servings

Ingredients
 

Potato-Feta Dip

  • 6 Pounds Russet potatoes or leftover mashed potatoes
  • 10 Tablespoons Garlic, minced
  • 6 Cups Almonds, sliced
  • 3 Cups Extra-virgin olive oil
  • 1-1/2 Cups Fresh lemon juice
  • 1-1/2 Cups Red wine vinegar
  • 3 Pounds Feta cheese
  • 3 Cups Sour cream
  • 3 Cups Mayonnaise
  • 6 Tablespoons Lemon zest
  • 2 Tablespoons Fresh minced thyme

Potato Crackers

  • 24 Cups All-purpose flower
  • 3 Quarts Mashed potatoes
  • 2 Tablespoons Chili pepper flakes
  • 1/4 Cup Baking powder
  • 1-1/8 Cups Everything bagel spice
  • 3/4 Cup Extra-virgin olive oil

Finishing Touches

  • Extra-virgin olive oil as needed
  • Chili pepper flakes as needed
  • Flat-leaf parsley, roughly chopped as needed

Instructions

Potato Feta Dip

  • If starting with raw potatoes, peel, cook and mash. Reserve 2 to 3 cups of the cooking water.
  • In a blender or food processor, combine all the ingredients except the potatoes and water. Puree together.
  • Pour the puree into a bowl and fold in the mashed potatoes. The potatoes will get gummy if not mixed in by hand. If dip is too stiff add some potato water or plain water until it reaches the desired consistency. This depends on the starchiness of the potatoes.
  • Transfer to a container and refrigerate.

Potato Crackers

  • Mix together all the ingredients by hand in a mixing bowl. It should form a stiff dough. If it is too dry then add some potato cooking water or plain water until it reaches the desired consistency. Set the dough aside for 30 minutes to rest.
  • Roll the dough out in batches on a floured surface to about 1/8" thick. Cut into shapes and arrange on parchment paper lined sheets.
  • Bake at 350 degrees Fahrenheit in a convection oven for 12-15 minutes or until the crackers are golden brown and crisp. Sore in an airtight container.

To Serve

  • Portion 12 ounces dip into a serving bowl. Garnish with oil, parsley and chili flakes. Arrange 12 crackers on a plate alongside the dip.