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Greek Potato and Almond Dip

['3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces', '1/2 cup sliced almonds', '1/2 cup coarse fresh white bread crumbs', '3 garlic cloves', '1/2 cup water', '3 to 4 teaspoons fresh lemon juice, divided', '2/3 cup extra-virgin olive oil, warmed', 'Accompaniment: crackers']

Preheat oven to 350°F with rack in middle.
Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.

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