Jim's Best Skordalia (Greek Garlic Dip)

10 garlic cloves
6 slices white bread (crust removed)
1 medium potato (peeled)
2/3 cup olive oil
1/4 cup lemon juice
1 teaspoon salt.

Cut potato in small pieces, and boil until soft. Moisten bread with water
and squeeze out excess. Put garlic in processor (or blender) and puree.
Add salt, 1/2 each of potato, bread, oil, lemon juice, and continue to
blend. Add rest of ingredients and process until desired consistency is
reached (like a thick cheese sauce). Refrigerate in air tight container
until serving. Tastes best at room temperature. Serve with your favorite
bread, crackers, pretzels, chips, vegetables, or whatever you fancy! Keeps
a week or more tightly sealed in the refrigerator.

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