Creamy Potato-Garlic Spread

Southern Living
Serve with baked pita chips, raw veggies, or low-fat crackers.
6 servings (serving size: 1/4 cup)


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1 pound baking potatoes, peeled and cut into 2-inch cubes
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon bottled minced roasted garlic
1/2 to 1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 green onion, chopped (optional)


Cook potatoes in boiling water to cover in a Dutch oven 15 minutes or until tender. Drain.

Process potatoes, juice, and next 5 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer mixture to a serving dish, and sprinkle with onions, if desired.

To make your own pita chips, cut 2 (6-inch) pita rounds into wedges; spit in half at seams. Place on a baking sheet coated with vegetable cooking spray; coat wedges with cooking spray. Bake at 450º for 4 to 5 minutes or until crisp.

Created date

February 2002

Nutritional Information

Calories 1
Caloriesfromfat 28 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 1.2 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 197 mg
Calcium 5 mg