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Creamy Potato-Garlic Spread

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.