Summary: A fab Greek potato and garlic dip
Ingredients
- 750g potatoes, peeled and chopped
- 2 heads of garlic
- 1 cup of extra virgin olive oil
- 3 lemons, juiced
- Handful of fresh oregano
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Wrap the garlic heads in double foil with a drizzle of oil and bake for 1hr at 180C
- Boil the potatoes in very salty water and drain.
- Remove the cooked garlic from it’s skin once cool enough to touch and process in a food processor with all other ingredients.
- Serve with flat bread or crackers
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