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Red Pepper-Potato Dip with Crudités

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.

Ingredients

  • 2 1/2 tablespoons minced garlic cloves
  • 1/2 cup toasted almonds
  • 1 jar (12 oz.) roasted red peppers, drained
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • About 12 oz. romaine lettuce spears (about 2 large heads)
  • 8 ounces jicama, peeled and cut into thick 3-in.-long sticks
  • 1 bunch radishes, trimmed and halved

Nutrition Information

  • calories 168
  • caloriesfromfat 59 %
  • protein 3.2 g
  • fat 11 g
  • satfat 1.2 g
  • carbohydrate 14 g
  • fiber 4.6 g
  • sodium 402 mg
  • cholesterol 0.0 mg

How to Make It

  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.

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