Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
Total Time
25 Mins
Yield
Serves 8 to 10

A play on skordalia, the Greek garlic-potato dip for fried fish. We add peppers for flavor and color, and serve with fresh vegetables.

How to Make It

Step 1

Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.

Step 2

Note: Nutritional analysis is per 1/3-cup serving of dip.

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