Whipped Potato and Feta Dip with Potato Crackers
Make this delicious appetizer for your next party!
Ingredients
Potato-Feta Dip
- 6 Pounds Alsum russet potatoes or leftover mashed potatoes
- 10 Tablespoons Garlic minced
- 6 Cups Almonds sliced
- 3 Cups Olive oil extra virgin
- 1 ½ Cups Fresh lemon juice
- 1 ½ 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
- ¼ Cup Baking powder
- 1 ⅛ Cups Everything bagel spice
- ¾ Cup Olive oil extra virgin
Finishing Touches
- Olive oil extra virgin, 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 ⅛" thick. Cut into shapes and arrange on parchment paper lined sheets.
- Bake at 350°F 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.